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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!
Course
Appetizer
Cuisine
Italian
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings
24
stuffed mushrooms
Calories
31
Author
Whitney Bond
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
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.
Add the cooked quinoa and sun dried tomato pesto.
Mix well.
Stuff the mixture into the mushrooms.
Place the stuffed mushrooms on a baking sheet.
Drizzle with the olive oil then place into the oven for 25 minutes.
Nutrition
Calories:
31
kcal
|
Carbohydrates:
2
g
|
Protein:
1
g
|
Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
46
mg
|
Potassium:
101
mg
|
Vitamin A:
40
mg
|
Vitamin C:
0.2
mg
|
Calcium:
31
mg
|
Iron:
0.2
mg