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  • The Main Dish
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Stuffed Mushrooms with Quinoa

3 Comments

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Stuffed mushrooms with quinoa and pistachios are fresh and delicious as an appetizer or side dish. Use either red or black quinoa for a pretty presentation.

Five Quinoa Stuffed Mushrooms on a white plate

Stuffed mushrooms with quinoa and pistachios intrigued me because of the recipe’s fresh ingredients, plus I knew it would be pleasing to the eye with the green pistachios and red quinoa.

The original recipe, though tasty, seemed to lack a much-needed punch of flavor so I stirred some Parmesan into the mixture rather than just sprinkling it on top. I then added a small amount of pepper sauce and red pepper flakes. Cook’s note: If you’re looking for a great and I mean great pepper sauce to just have on hand, get Frank’s Red Hot Wings Buffalo Sauce! It has only fresh ingredients and is versatile for many dishes which I’ll share at another time. The addition of the heat was just what the recipe needed to lift it from good to gone in no time. These are easy to make and if you substitute the butter with olive oil this dish is instantly vegan-friendly.

The stuffed mushrooms are crunchy without tasting greasy and we ate them as a side dish. They are also a perfect party appetizer and can be made ahead and refrigerated. bake for less than 15 minutes, then serve them right out of the oven.

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5 from 3 votes

Stuffed Mushrooms with Quinoa

Make these mushrooms using red or black quinoa for a nice contrast.
Course Appetizer or snack
Prep Time 20 minutes minutes
Cook Time 13 minutes minutes
Total Time 33 minutes minutes
Servings 6
Calories 171
Author Good Dinner Mom

Ingredients 

  • 3 Tablespoons quinoa
  • 6 Tablespoons water
  • 20 white button or cremini mushrooms
  • ¼ cup butter, Substitute Olive oil for vegan option
  • ¼ cup minced onion
  • ¼ cup finely chopped pistachios
  • 3 Tablespoons finely chopped fresh parsley
  • ¼ teaspoon dried oregano
  • ½ teaspoon pepper sauce, I use Frank's Buffalo Wing sauce or use Tabasco
  • ½ teaspoon salt
  • ¼ cup plus 2 Tablespoons freshly grated Parmesan cheese, divided
  • Red pepper flakes, optional

Instructions

  • Preheat the oven to 400F degrees.
  • Bring 3 Tablespoons quinoa and 6 Tablespoons water to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
  • Gently twist mushroom stems to remove them. Finely dice the stems. Melt ¼ cup butter or olive oil in a small saucepan and sauté the stems and ¼ cup onion on medium heat until the onion is opaque and tender, 3 to 5 minutes. Remove from the heat and allow to cool.
  • Stir the quinoa, ¼ cup pistachios, 3 Tablespoons parsley, ¼ teaspoon oregano, ½ teaspoon pepper sauce, ½ teaspoon salt and 2 Tablespoons of freshly grated Parmesan cheese into the mushroom and onion mixture. Using a teaspoon, scoop the filling into the mushroom caps and place them on a baking sheet. (They can be refrigerated at this point for up to 24 hours.)
  • Bake for 13-15 minutes, depending on their size, until the mushrooms are tender. Sprinkle with remaining Parmesan cheese. Add a dash of red pepper flakes, if desired. Serve warm.
Nutrition Facts
Stuffed Mushrooms with Quinoa
Amount Per Serving
Calories 171 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 4mg1%
Sodium 282mg12%
Potassium 423mg12%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 229IU5%
Vitamin C 4mg5%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Quinoa 365.

 

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Published on May 24, 2013

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    Recipe Rating




  1. brittany hawks says

    April 1, 2022 at 9:31 AM

    5 stars
    I am so glad that hese were so simple to put together because they disappeared very quickly! I followed the recipe with only one change, I added some finely diced red bell pepper for color. I will definitely be making more of these! Thanks Sally 🙂

    Reply
  2. julia s says

    April 1, 2022 at 9:29 AM

    5 stars
    Outstanding! I made these for a family gathering and they were gobbled up. I added some cream cheese to the quinoa mix just because I had it on hand.

    Reply
  3. kenneth says

    April 1, 2022 at 9:24 AM

    5 stars
    Very good and surper easy! I ate most of them before they hit the table. Thanks Sally, they were wonderful!

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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