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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.

Cheesy Quinoa Stuffed Mushrooms
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Servings 4 Prep Time 10minutes
Cook Time 25minutes
Servings 4 Prep Time 10minutes
Cook Time 25minutes
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.
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 tomatoes, chopped
  • 1 cup quinoa, rinsed
  • 1 cup shredded part-skim mozzarella cheese
  • 8 portabella mushroom caps, stems removed
  • 3 tablespoons balsamic vinaigrette dressing
Directions
  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
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
Tags , , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 25minutes
Servings 4 Prep Time 10minutes
Cook Time 25minutes
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.
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 tomatoes, chopped
  • 1 cup quinoa, rinsed
  • 1 cup shredded part-skim mozzarella cheese
  • 8 portabella mushroom caps, stems removed
  • 3 tablespoons balsamic vinaigrette dressing
Directions
  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
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
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