If you're looking for a healthy and flavorful appetizer, look no further than these Greek-inspired quinoa and vegetable stuffed mushrooms. Packed with protein from the quinoa and bursting with Mediterranean flavors, these mushrooms are sure to be a hit at your next party or gathering.
Ingredients:
- 12 large portobello mushrooms
- 1 cup cooked quinoa
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Start by preheating your oven to 375°F. Remove the stems from the mushrooms and gently scrape out the gills with a spoon. Place the mushrooms on a baking sheet lined with parchment paper.
In a large bowl, combine the cooked quinoa, diced red onion, diced red bell pepper, crumbled feta cheese, chopped fresh parsley, minced garlic, olive oil, dried oregano, salt, and black pepper. Mix well to combine.
Spoon the quinoa mixture into the mushroom caps, filling each one to the top. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
These Greek-inspired quinoa and vegetable stuffed mushrooms are perfect for entertaining or as a light meal. Serve them with a side salad or grilled vegetables for a complete and satisfying meal.