Name: Savory Quinoa Stuffed Mushrooms
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 12
Cuisine: US
Ingredients: 2 cups chicken broth; 1 cup quinoa; 1 teaspoon seafood seasoning (such as Old Bay®); Salt and freshly ground black pepper to taste; 2 tablespoons olive oil, divided; 2 large onions, finely chopped, divided; 1 medium green bell pepper, finely chopped; 3 cloves garlic, minced; 1 tablespoon water, or as needed; 12 large mushrooms, stems removed and diced; Cooking spray; 2 tablespoons chopped Kalamata olives, or to taste; 2 tablespoons chopped fresh spinach leaves; 2 tablespoons chopped fresh arugula; 1 tablespoon chopped pickled jalapeno peppers; 1 tablespoon grated Parmesan cheese

Embark on a culinary adventure with these delightful Quinoa-Stuffed Mushrooms. Bursting with savory flavors and textures, this vegetarian masterpiece combines the earthy goodness of mushrooms with a vibrant quinoa filling. A symphony of aromatic herbs and spices elevates this dish to new heights, making it a perfect appetizer or a light meal.

Follow The Directions

01

Step

In a saucepan, bring chicken broth to a boil over medium-high heat. Add quinoa and seafood seasoning. Season with salt and black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.

02

Step

While the quinoa is cooling, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 finely chopped onion, bell pepper, and garlic; sauté until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.

03

Step

Transfer the onion mixture to a blender and puree until smooth, adding water as needed to achieve a paste-like consistency.

04

Step

Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Set mushroom caps aside. Add diced mushroom stems and the remaining finely chopped onion to the skillet. Sauté until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.

05

Step

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

06

Step

Prepare the stuffing by combining the cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, Kalamata olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.