Go Back

Quinoa Stuffed Mushrooms

Author: Shinee
These easy, cheesy, healthy stuffed mushrooms can be made ahead in preparation for a big gathering. Crunchy on the outside and juicy on the inside, these are sure crowd-pleaser!
Print Recipe


  • 1/4 cup quinoa
  • 2/3 cup chicken stock beef or vegetable stock will be fine as well
  • 1 cloves of garlic
  • 1-2 sprigs parsley
  • Pinch of crushed red pepper flakes
  • Salt and pepper to taste
  • 8 oz 227gr baby portabella mushrooms
  • ½ cup mixed cheese grated


  • Preheat the oven to 350°F (175° C).
  • In a small saucepan, bring chicken stock, garlic, and parsley to a boil. Add quinoa, and reduce the heat to low. Add red pepper flakes, salt and pepper. Cover and simmer for 10-15 minutes, or until the all the liquid is fully absorbed.
  • Meanwhile, remove the stems of the mushrooms and place the caps on oiled baking sheet. Slightly salt and pepper.
  • When the quinoa is cooked, transfer to a medium bowl and let it cool slightly. Stir in cheese.
  • Stuff the mushroom caps with quinoa/cheese mixture. Bake for 20 minutes.


You can prepare the stuffed mushrooms in advance and refrigerate it covered for up to 24 hours.