Go Back
+ servings
Print Recipe
5 from 3 votes

Stuffed Mushrooms with Quinoa

Make these mushrooms using red or black quinoa for a nice contrast.
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Appetizer or snack
Servings: 6
Calories: 171kcal
Author: Good Dinner Mom


  • 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


  • Preheat the oven to 400F degrees.
  • Bring the quinoa and 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 the mushroom stems to remove them. Finely dice the stems. Melt the butter or olive oil in a small saucepan and sauté the stems and 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, pistachios, parsley, oregano, pepper sauce, 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.


Calories: 171kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 282mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg