Spicy Vegan Quinoa Stuffed Mushrooms

Man oh man oh man I love Quinoa! Man oh man oh man I love Mushrooms! Man oh man oh man I love this combination! These stuffed mushrooms work great as an appetizer, a side dish, or a very tasty and healthy snack! Quinoa (keen-wah) is rich in protein and has perfectly balanced amino acids, making it a “perfect protein”. It’s also high in fiber, many vitamins, and it’s gluten-free! The jalapeño in this recipe adds a delightful kick to the end of every bite. I ate the whole plate after I was finished taking photos…. Whoops!

Ingredients:

  • 30 Large White Mushrooms
  • 1 Cup Chopped Spinach
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 Large Vidalia Onion, Diced
  • 2 tsp dried cilantro
  • 1 Jalapeño, diced
  • 1 of each mini tri-colored peppers: Yellow, Orange, Red, Diced
  • 1 Cup Quinoa (dry)
  • 2 Cups Water
  • Sea Salt and Black Pepper to taste

Preheat oven to 350°

Remove the stems from all 30 of the mushrooms. Set mushroom caps aside in a 9×13 baking dish. Finely chop 10 of the stems. You may discard the rest or save them for another time.

Cook Quinoa in a saucepan by combining 1 cup Quinoa with 2 cups water, bring to a boil, and cover until the Quinoa has absorbed all of the water (about 10-15 minutes). Remove from heat.

In a skillet over medium heat, saute chopped mushroom stems, onion, spinach, cilantro, olive oil, and about 1/4 tsp Sea Salt (or to taste). Grind in some fresh black pepper and cook until onions are translucent. Remove from heat.

Dice all of your lovely peppers. Be careful with the jalapeño; remember that the more seeds you keep, the spicier your mix will be!

In a medium bowl, combine all ingredients (except mushroom caps). Mix thoroughly with a spoon.

Using a tablespoon, fill each mushroom cap with stuffing. Stuff them as full as possible! (If you have any left-over stuffing, that’s wonderful! It tastes great in its current state. Gobble it up!)

Place these babies in the oven for 15 minutes. Remove them from the oven and allow them to cool for about 10 minutes before serving.


Spicy Vegan Quinoa Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Spicy quinoa-filled mushroom caps are the perfect crowd pleaser for your party.
Author:
Recipe type: Appetizer
Serves: 30
Ingredients
  • 30 Large White Mushrooms
  • 1 Cup Chopped Spinach
  • 1 Tbsp Extra Virgin Olive Oil
  • ¼ Large Vidalia Onion, Diced
  • 2 tsp dried cilantro
  • 1 Jalapeño, diced
  • 1 of each mini tri-colored peppers: Yellow, Orange, Red, Diced
  • 1 Cup Quinoa (dry)
  • 2 Cups Water
  • Sea Salt and Black Pepper to taste
Instructions
  1. Preheat oven to 350°
  2. Remove the stems from all 30 of the mushrooms. Set mushroom caps aside in a 9×13 baking dish. Finely chop 10 of the stems. You may discard the rest or save them for another time.
  3. Cook Quinoa in a saucepan by combining 1 cup Quinoa with 2 cups water, bring to a boil, and cover until the Quinoa has absorbed all of the water (about 10-15 minutes). Remove from heat.
  4. In a skillet over medium heat, saute chopped mushroom stems, onion, spinach, cilantro, olive oil, and about ¼ tsp Sea Salt (or to taste). Grind in some fresh black pepper and cook until onions are translucent.
  5. Remove from heat.
  6. Dice all of your lovely peppers. Be careful with the jalapeño; remember that the more seeds you keep, the spicier your mix will be!
  7. In a medium bowl, combine all ingredients (except mushroom caps). Mix thoroughly with a spoon.
  8. Using a tablespoon, fill each mushroom cap with stuffing. Stuff them as full as possible!
  9. Place these babies in the oven for 15 minutes. Remove them from the oven and allow them to cool for about 10 minutes before serving.

 

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One Response to “Spicy Vegan Quinoa Stuffed Mushrooms”

  1. Robby Rae
    August 2, 2011 at 10:35 am #

    I had the pleasure of getting to sample this recipe and it was fabulous! The mushrooms the with the kick of thewith their earthy flavor combined with the nutty flavor of the Quinoa was perfect! Yummy!

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