Cheesy Quinoa Stuffed Mushrooms
by Amanda KeeferThis post may contain affiliate links, please read our disclosure policy.
Cheesy, healthy and delicious – can’t ask for more! This wonderful, healthily stuffed mushroom recipe is the perfect meatless dinner option that will satisfy and please even the most loyal ‘meat and potatoes’ eater.
Nutrition Tip: Mushrooms are unique in that they are a plant source of vitamin D! Studies show that this vitamin is best absorbed by the body if mushrooms are cooked rather than consumed raw.
Cheesy Quinoa Stuffed Mushrooms
Cheesy, healthy and delicious – can’t ask for more! This wonderful, healthily stuffed mushroom recipe is the perfect meatless dinner option that will satisfy and please even the most loyal ‘meat and potatoes’ eater.
Ingredients
- 1 teaspoon olive oil
- 1/2 sweet onion finely chopped
- 1 green bell pepper chopped
- 1 ribs celery finely chopped
- 2 cups baby spinach
- 2 to matoes chopped
- 1 cup quinoa rinsed
- 1 cup shredded part-skim mozzarella cheese
- 8 portabella mushroom caps stems removed
- 3 tablespoons Italian dressing
Instructions
- Preheat oven to 400ºF.
- Heat oil in large saucepan over medium low heat; add onions, peppers and celery, and cook 4 minutes or until softened, stirring occasionally. Add spinach and tomato. Cook 2 minutes, or until spinach wilts.
- Add quinoa and 1½ cups water. Increase heat to high and bring to a boil; stir. Reduce heat to low, cover and simmer 10 minutes, or until quinoa has softened. If quinoa is soft but all liquid has not been absorbed, strain. Gently stir in ½ cup cheese.
- Place mushrooms on 13 x 9” rimmed baking sheet; brush with vinaigrette. Spoon quinoa into mushrooms. Sprinkle each mushroom with 1 tablespoon of cheese
- Bake 10 minutes, or until cheese is melted and mushrooms are heated through
Nutrition
Calories: 394kcalCarbohydrates: 42gProtein: 25gFat: 15gCholesterol: 36mgSodium: 513mgFiber: 7g
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