Quinoa-Stuffed Mushrooms

 

Spinach Stuffed Mushrooms | Hilah Cooking

Video taken from the channel: Hilah Cooking


 

Easy Stuffed Mushrooms

Video taken from the channel: Gabrielle McBay


 

Healthy Vegan Recipes Quinoa Stuffed Portobello Mushrooms Recipe

Video taken from the channel: Recipes4Health


 

Quinoa Stuffed Mushroom Caps

Video taken from the channel: CrowMoonKitchen


 

PORTOBELLO STUFFED MUSHROOMS (QUINOA & VEGGIE) (VEGETARIAN)

Video taken from the channel: Helga’s Pennsylvania Cooking


 

Easy Vegan Quinoa Stuffed Mushrooms

Video taken from the channel: Easy Vegan


 

How to Make Quinoa Stuffed Mushrooms | It’s Only Food w/ Chef John Politte

Video taken from the channel: It’s Only Food w/Chef John Politte


Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.

Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute. Stir in lemon juice, walnuts and parsley. Season to taste with salt.

With a teaspoon, pack stuffing inside mushroom caps, mounding high. Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool. Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms. These quinoa stuffed mushrooms are filled with my favorite italian flavors: sweet shallots, fragrant garlic, salty capers and sharp goat cheese. Tossed with fresh basil and stuffed into mini crimini mushrooms, these appetizers will be sure to wow your house guests and mesmerize their Italian palettes.

To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt (amounts as original recipe is written // adjust if altering batch size), and lime juice and toss to combine. Divide the filling between the mushrooms. Preheat oven to 375 F. Toast chopped pecans on baking sheet for 5 min.

Turn oven down to 350 F. Bring water to a boil and add quinoa. Turn heat to medium, cover, and cook for 15-20 minutes. Preheat oven to 350 degrees. Finely chop the stems of the mushrooms and set aside. Ina large skillet, add garlic and onion and cook for 3-4 minutes until softened.

Add quinoa, spinach, diced mushroom stems and Parmesan cheese, Mix well. Allow to cook for a few minutes until combined. Roasted portobello mushrooms make a succulent base for a savory quinoa stuffing made with Parmesan cheese, baby spinach, and pecans. Plated upon a small pool of marinara sauce, the mushrooms make an attractive appetizer; add a salad, and you’ve got a nice, light lunch or dinner that comes together quickly.

2. While quinoa is cooking, preheat oven to 375 degrees. Remove the mushroom stems and lightly rub with 1 tablespoon olive oil. Place cap side up on a baking tray covered with parchment paper and sprinkle with 1/3 teaspoon sea salt. Roast mushrooms for 5 minutes. Remove from oven and flip over.

3. In the meantime, in a medium mixing bowl, combine cooked quinoa, black pepper, red pepper flakes, salt to taste, tomatoes, bread crumbs, basil and feta cheese. Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into. Heat the oil in a skillet over medium heat.

Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.

List of related literature:

Delicate quinoa disappeared next to the big bites of mushrooms, and wheat berries took too long to cook, but farro was a hit: Its nutty flavor and chewy texture complemented the mushrooms nicely.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

4 Add the cooked quinoa or rice to the pan and mix well with the fennel and mushrooms.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

Add the rosemary, parsley, and mushrooms, and cook, stirring to soften the mushrooms, about 10 minutes.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Sprinkle the mushrooms with the flour, season with salt and pepper, and stir constantly until the mushrooms are well coated.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Roast them whole with olive oil, slice and sauté them for pilafs, or use them in any way you might use white mushrooms.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add the mushrooms and rosemary and cook,stirring frequently, until the mushrooms are lightly brownedandhave begun tosoften and release their liquid,about 4 minutes.

“Teff Love: Adventures in Vegan Ethiopian Cooking” by Kittee Berns
from Teff Love: Adventures in Vegan Ethiopian Cooking
by Kittee Berns
Book Publishing Company, 2015

Remove from the heat and toss the cooked quinoa with the mushrooms.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

Earthy quinoa and mushrooms 1 teaspoon olive oil; 1 teaspoon butter; V2 cup onion, Melt the butter and oil together; saute’ the onion and mushrooms diced; V2 cup mushrooms, chopped; 1 cup quinoa; 2 until soft.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
by Jill Castle, Maryann Jacobsen
Wiley, 2013

Of course, this dish can be made with cremini mushrooms, but to my mind, these potent flavorings work best with the bland white ones.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Add the greens, zucchini, and mushrooms and continue to cook for 3 minutes or until the vegetables are soft, stirring as needed.

“Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance” by D. Enette Larson-Meyer, Matt Ruscigno
from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance
by D. Enette Larson-Meyer, Matt Ruscigno
Human Kinetics, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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21 comments

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  • I have a major thing for stuffed shrooms, and this recipe looks beyond the best I’ve ever seen, M’lady! I bet I could whuf down that whole tray, and I might prove it tomorrow, after a trip back to the store to get the shrooms I looked at today and decided I didn’t need right now.

  • This is a fantastic recipe:) Really pretty healthy too! I love quinoa but I have never had it in stuffed mushrooms! This looks so great:) Thanks for sharing!

  • Hey there Chef, I tried making this for dinner and my wife and I both liked it. We think maybe we will add a bit more spice next time, maybe a dash of cajun seasoning, maybe a squirt of hot sauce in the quinoa, but your basic recipe was really good. I did chop up the ‘shroom stems and add them to the onion & garlic, helped kick up the ‘shroom flavor a tiny bit. Thanks for this one, it is going into my “recipes to remember” playlist on YT.

  • I am so happy to find a chef like you. That way I can learn more from your videos. I am only an amateur Baker. Just started out a channel, hope to get a little support from you too �� ��

  • Just love stuffed mushrooms, can never have too much! This is a great one and will be trying it for one of our tailgate food nights when the family gathers for WWE. Keep them coming John!!!!

  • John, your money shots (Food Porn) were fantastic!! I love the recipe for how simple and uncomplicated that it is. I have not cooked with Quinoa or tasted it. I am sure it was delicious none the less. I guess I will have to put Quinoa on the must try list! Great video my friend!!

  • The hubby is watching this with me saying OMG we so have to make this He loves any mushroom �� So I think Father’s Day he shall have me make Helgas recipe TFS darling XOXO �� Tina

  • 2:16. So that is what they mean when they say to give something a little whisk. I would probably eat this, which is rare to say for me. Thank you for the recipe, Helga. Stay safe

  • Woohoo! I love this idea. Yummy in my tummy. Great fun, Helga! Yeppers on that outside coating. It’s a very soapy seed. Though I find, some are getting washed ahead, so for mine, I taste the seed first. I make my own flour from the seed and some brands are less soapy aka, bitter. Either way I loved this dish. Happy weekend and boogie boogie.

  • That mushroom is the most prettiest stuffed mushrooms I ever seen.
    Seriously…with that BBQ chicken on your plate..omgosh petfect!
    Must try..Thankyou for that masterpiece mushroom delicious delight. ❤��❤

  • Yess!!! I made these tonight. Perfect perfect thing to do with portabellos!! I sautéed finely grated carrot with diced celery, along with the onions and garlic. Used watered down tomatoe paste and frozen spinach. Mozerrella. Yes ma’am thanks
    Edit:…AND wish every recipe video could be so concise and illustrative as this one. I Needed a recipe NOW….got it!

  • Stuffed mushrooms are my fave, and the more crunch, the better this recipe has crunchy veggies and breadcrumbs…. Adding this recipe to the collection.

    (And, Hilah, are we, by any chance, expecting Chef Baby #2? 😉 may be my wishful thinking at work.)

  • Hi! i love this recipe and i will make it this week…it looks delicious.
    However, your background music is annoying!!!

    Keep safe and healthy
    Australia ����

  • i love mushrooms.. would have to have some meat in it for sure. i try to not eat nothing without a face. lol. great video sweetest sweet ten out of ten stars.. tell mike i said hi.

  • I will be trying this recipe tonight. I would love to know the name of this remix of Robert Glasper’s Move Love track. I absolutely love it and have been unable to find this mix.. Thank you.

  • 911th like you should when you are in this kitchen put little secret messages on the fridge with thoes kids colorful letters love your chanel!;-)Thankyou

  • I showed Doris all the colors in the stuffing and she was like “Ohhhhh how pretty. But it’s too hot to be in the kitchen. You should be out on the porch with a cocktail”

  • Smart, easy idea! Missed your innuendoes and humour (I understand it’s because this is a sponsored video).
    Can we have more simple, healthy veggie appetizer recipes like these?

  • Hilah, you’re just so damn likable, I don’t care what you’re cooking, you always make it interesting.:) Awesome channel. Thanks for sharing it with us!

  • Love stuffed mushrooms and now I have another to add to my list. Excellent and the filming at the end was perfect! Thumbs up John.

  • Hey Hilah! The stuffing for this looks really good but I seriously can’t stand mushrooms. Any ideas on other things that could be stuffed with this?