Quinoa Stuffed Mushrooms

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In this quinoa stuffed mushroom recipe, sun dried tomato pesto is mixed with herbs & quinoa then stuffed in mushrooms for a healthy, gluten free appetizer!

Quinoa Stuffed Mushroom Recipe

This stuffed mushroom recipe is a delicious and healthy way to start off the New Year.

They’re perfect for serving as appetizers at a New Years Eve Party and were a hit at my annual Christmas Birthday Cocktail Party!

Italian Stuffed Mushroom Recipe

Great Italian flavors are combined with protein-filled quinoa and stuffed into hearty baby bella mushrooms for a gluten free, vegetarian bite-sized appetizer that everyone is sure to love!

Quinoa Stuffed Mushroom Ingredients

Quinoa Stuffed Mushroom Recipe Ingredients

  • ¼ cup quinoa (uncooked)
  • ½ cup parmesan cheese
  • 2 garlic cloves (minced)
  • 2 tbsp green onions (chopped)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp sun dried tomato pesto (click for recipe)
  • 24 baby bella (or crimini) mushrooms (stems removed)
  • 2 tbsp olive oil

Quinoa Stuffed Mushroom Recipe Instructions

Preheat oven to 400°F.

Add the quinoa and ½ cup water to a small saucepan. Bring to a simmer then lower the temperature and cover. Cook for 15 minutes.

Add the parmesan cheese, garlic, green onions and basil to a small mixing bowl.

Italian Quinoa Stuffed Mushroom Recipe

Add the cooked quinoa and sun dried tomato pesto.

Italian Quinoa Stuffed Mushroom Recipe

Mix well.

Italian Quinoa Stuffed Mushroom Recipe

Stuff the mixture into the mushrooms.

Italian Quinoa Stuffed Mushroom Recipe

Drizzle with the olive oil then place into the oven for 25 minutes.

Quinoa Stuffed Mushroom Recipe

Serve these bite sized savory treats as an appetizer at an Italian dinner party or as a delectable hors d’oeuvre at a cocktail party!

Sun Dried Tomato Quinoa Stuffed Mushrooms

Quinoa Stuffed Mushroom Recipe
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Quinoa Stuffed Mushrooms

In this quinoa stuffed mushroom recipe, sun dried tomato pesto is mixed with herbs & quinoa then stuffed in mushrooms for a healthy, gluten free appetizer!

Course Appetizer
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 stuffed mushrooms
Calories 31 kcal

Ingredients

  • ¼ cup quinoa uncooked
  • ½ cup parmesan cheese grated
  • 2 garlic cloves minced
  • 2 tbsp green onions chopped
  • 2 tbsp fresh basil chopped
  • 2 tbsp sun dried tomato pesto click link for recipe
  • 24 baby bella or crimini mushrooms (stems removed)
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 400°F.

  2. Add the quinoa and ½ cup water to a small saucepan.
  3. Bring to a simmer then lower the temperature and cover.
  4. Cook for 15 minutes.
  5. Add the parmesan cheese, garlic, green onions and basil to a small mixing bowl.
  6. Add the cooked quinoa and sun dried tomato pesto.
  7. Mix well.
  8. Stuff the mixture into the mushrooms.
  9. Place the stuffed mushrooms on a baking sheet.

  10. Drizzle with the olive oil then place into the oven for 25 minutes.