Looking for a healthy yet satisfying appetizer for your next party? Look no further than these delicious mushroom and quinoa stuffed mushrooms! Packed with protein and flavor, these bite-sized delights are sure to please even the pickiest of eaters.
Ingredients:
- 16 large mushrooms
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 cup spinach, chopped
- 1/4 cup parmesan cheese, grated
- 1/4 cup bread crumbs
- 1 tbsp olive oil
- Salt and pepper to taste
In this image, all the ingredients used in this recipe are placed on the table. You can see the mushrooms, quinoa, vegetable broth, onion, garlic, spinach, parmesan cheese, bread crumbs, olive oil, salt, and pepper.
Instructions:
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms and remove the stems. Chop the stems and set aside.
- Cook the quinoa according to package directions, using the vegetable broth instead of water.
- Heat the olive oil in a pan over medium heat. Add the onion and garlic and cook until soft.
- Add the chopped mushroom stems and spinach to the pan and cook until the spinach is wilted.
- In a bowl, combine the cooked quinoa, vegetable mixture, parmesan cheese, and bread crumbs. Mix well.
- Stuff the mushroom caps with the quinoa mixture and place them on a baking sheet.
- Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Enjoy your delicious mushroom and quinoa stuffed mushrooms!
In this image, you can see the mushroom caps stuffed with the quinoa mixture before they are placed in the oven.
In this image, you can see the finished product - golden brown stuffed mushrooms that are tender and delicious.
