If you’re new to eating quinoa, there are so many different ways that you can enjoy it. One great option is to use them as “stuffing” in a dish. In this case, they became mushroom stuffing. I usually cook quinoa ahead of time and this helps to inspire me to make something out of it. I know it’s just a small step and only takes about 15 minutes to make, but it really makes a difference somehow. If it’s in the cupboard, I’m less inclined to use it.
I cooked the ingredients in a pan with lots of garlic and fresh herbs. I added the quinoa and let all of the flavours simmer. While this is cooking, the mushroom caps can go in the oven for a few minutes. These bite size snacks can be enjoyed as a meal or an appetizer. The salad was mixed greens, goat cheese, sliced apple, walnuts, yellow peppers and tomatoes.
Stuffed Mushrooms
Button mushrooms
Olive oil
Filling:
Quinoa
Garlic, minced
Bell peppers, diced finely
Salt and pepper
Fresh herbs (basil and oregano)
Dried thyme
Chives or green onions, chopped small
Mushroom stems
Feta
Shallots, chopped
Remove stems from mushrooms and spread mushroom caps on a baking sheet. Drizzle in olive oil and bake 5 – 10 minutes on 350F. Cook one part quinoa to 2 parts water or vegetable broth. Saute garlic, shallots and diced vegetables in a pan with herbs. Add cooked quinoa and feta. Stir and add to mushrooms then bake for 10 minutes at 350F.
Enjoy!
