These savory quinoa-stuffed baby Bella mushrooms are a delightful and healthy dish. Filled with a quinoa mixture, fresh herbs, and topped with cheese, they offer a perfect balance of earthy flavors and textures. Ideal as an appetizer, side dish, or light meal, they’re both nutritious and satisfying.

Recipe Tips and Tricks

To ensure the quinoa cooks evenly, fluff it with a fork after it’s done.
Use a mix of fresh herbs like parsley and thyme for a fragrant, flavorful stuffing.
Roast the mushrooms first to release their moisture before stuffing them to prevent sogginess.
For an extra crispy topping, broil the stuffed mushrooms for the last 2 minutes of cooking.

Why You’ll Love This Recipe

This recipe is a fantastic blend of rich, umami flavors from the mushrooms and a hearty quinoa stuffing that’s both nutritious and satisfying. It’s perfect for vegetarians, vegans (with cheese substitutions), or anyone looking for a light but flavorful meal. It’s easy to make, customizable, and an impressive dish to serve to guests.

Quinoa-Stuffed Baby Bella Mushrooms

Kathie Clane

Delicious quinoa-stuffed baby Bella mushrooms, a healthy and satisfying dish filled with flavor.

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Prep Time 15

Cook Time 25

Additional Time 5

Total Time 45

Course Recipe for Stuffed Mushrooms

Cuisine Vegetarian

Servings 4 servings

Calories 182 kcal

Ingredients

8 large baby Bella mushrooms stems removed
1 cup cooked quinoa
½ cup shredded mozzarella or vegan cheese
2 tablespoons olive oil
1 small onion diced
2 cloves garlic minced
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme chopped
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Clean the mushrooms and remove the stems. Set them aside on a baking sheet.
Heat olive oil in a pan over medium heat. Add the diced onion and garlic and sauté until fragrant, about 3 minutes.
Add the cooked quinoa to the pan with the onions and garlic. Stir in parsley, thyme, salt, and pepper. Cook for another 2 minutes until the quinoa absorbs the flavors.
Spoon the quinoa mixture into each mushroom cap, pressing gently to pack it in. Top each mushroom with cheese.
Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Optional: For a golden-brown top, broil the mushrooms for 2 minutes at the end.
Serve warm and enjoy!

Notes

Feel free to customize the stuffing with other vegetables or protein options.
If the mushrooms release too much moisture, bake them upside down to allow the liquid to evaporate.

Keyword baby Bella mushrooms, easy quinoa recipe, gluten-free mushrooms, healthy appetizer, healthy stuffed mushrooms, quinoa recipes, quinoa stuffed mushrooms, roasted mushrooms, stuffed mushrooms recipe, vegetarian side dish

Ingredients Notes

Baby Bella Mushrooms: Choose large, firm mushrooms with a deep color for maximum flavor and texture.
Quinoa: This gluten-free grain is packed with protein, fiber, and essential nutrients.
Cheese: For a creamy, melty texture, mozzarella or goat cheese works best. If vegan, opt for a dairy-free cheese alternative.
Herbs: Fresh herbs like thyme, parsley, and rosemary elevate the dish’s flavor profile.
Garlic and Onion: Sautéing garlic and onions adds depth to the quinoa stuffing.

Variations and Substitutions

For a protein boost: Add sautéed spinach or beans to the quinoa stuffing.
For a spicier version: Incorporate red pepper flakes or diced jalapeños into the quinoa mixture.
Cheese substitution: Swap in vegan cheese or skip the cheese for a dairy-free version.
Stuffing options: Try adding sun-dried tomatoes, olives, or roasted vegetables for a Mediterranean twist.

Storage Options

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the stuffed mushrooms (without cheese) for up to 1 month. Reheat in the oven before serving.
Reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes until warm.