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