Quinoa Stuffed Mushrooms

Quinoa Stuffed Mushrooms

VegetarianVeganGluten FreeDairy FreeVery Healthy

Basic Information

  • Servings: 2
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 90.58
  • Health score: 81.00
  • Weight Watcher points: 15.00

Summary

Quinoa Stuffed Mushrooms is a hor d'oeuvre that serves 2. For $4.64 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 577 calories, 22g of protein, and 21g of fat per serving. This recipe from Foodista requires quinoa, tomato, garlic powder, and onion. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 89%, this dish is outstanding. Try Quinoa Stuffed Mushrooms, Quinoa Stuffed Portobella Mushrooms with Burrata, and Pizza Quinoa Stuffed Portabella Mushrooms for similar recipes.

Ingredients

  • cooking oil to saute
    cooking oil to saute1 tablespoon
  • garlic
    garlic2 cloves
  • garlic powder
    garlic powder0.5 teaspoon
  • ground pepper
    ground pepper0.5 teaspoon
  • olive oil to drizzle
    olive oil to drizzle1 tablespoon
  • onion
    onion0.5 cup
  • orange bell pepper
    orange bell pepper0.6666667 cup
  • peas
    peas0.6666667 cup
  • portabella mushrooms
    portabella mushrooms6 medium
  • quinoa
    quinoa1 cup
  • sea salt
    sea salt1 teaspoon
  • tomato
    tomato0.6666667 cup
  • water
    water1.5 cups
Instructions

Step 1

Preheat oven to 375F.In medium sauce pan, add quinoa and water to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat.

Step 2

Add a dash of salt and pepper. Cook for about 5-7 minutes, stirring.

Step 3

Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt.

Step 4

Mix thoroughly and let it finish cooking with the lid on.Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray.

Step 5

Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.

Categories

Dish Types: antipasti, lunch, main course, starter, snack, appetizer, main dish, antipasto, hor d'oeuvre, dinner

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: foodista.com

License:

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