Cheesy Quinoa Stuffed Mushrooms

Serves: 4

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.

Recipe created by Christine Pittman in partnership with Produce for Kids.


  1. 1 teaspoon olive oil
  2. 1/2 RealSweet® Vidalia® onion, finely chopped
  3. 1 green bell pepper, chopped
  4. 1 ribs celery, finely chopped
  5. 2 cups baby spinach, packed
  6. 2 tomatoes, chopped
  7. 1 cup quinoa, rinsed
  8. 1 cup part-skim mozzarella cheese, shredded
  9. 8 portabella mushroom caps , stems removed
  10. 3 tablespoons balsamic vinaigrette dressing


  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.
  4. Place mushrooms on 13 x 9” rimmed baking sheet; brush with vinaigrette. Spoon quinoa into mushrooms. Sprinkle each mushroom with 1 tablespoon of cheese.
  5. Bake 10 minutes, or until cheese is melted and mushrooms are heated through.

Suggested Sides

1 fruit cup packed in 100% fruit juice
A glass of 100% juice

Nutritional Value

Calories 394

Fat 14.67g

Protein 24.89g

Carbohydrates 41.52g

Fiber 7.12g

Cholesterol 36mg

Sodium 513mg

Calcium 505mg

Iron 3.32mg

​*Nutritional information is for complete meal with suggested sides