Go Back
Quinoa-Stuffed Baby Bella Mushrooms
Kathie Clane

Quinoa-Stuffed Baby Bella Mushrooms

Delicious quinoa-stuffed baby Bella mushrooms, a healthy and satisfying dish filled with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Vegetarian
Calories: 182
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Clean the mushrooms and remove the stems. Set them aside on a baking sheet.
  3. Heat olive oil in a pan over medium heat. Add the diced onion and garlic and sauté until fragrant, about 3 minutes.
  4. 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.
  5. Spoon the quinoa mixture into each mushroom cap, pressing gently to pack it in. Top each mushroom with cheese.
  6. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  7. Optional: For a golden-brown top, broil the mushrooms for 2 minutes at the end.
  8. 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.