Mediterranean Quinoa Stuffed Mushrooms
Discover a delightful twist on classic stuffed mushrooms with a Mediterranean flair, perfect for a healthy appetizer or snack loaded with flavors and textures.
Prep time: 15 minutesCook time: 25 minutesServes: 6
Ingredients
20 large cremini mushrooms
1 cup cooked quinoa
1/2 cup diced sun-dried tomatoes
1/2 cup crumbled feta cheese
1/4 cup chopped kalamata olives
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Gently clean the mushrooms with a damp cloth and remove the stems, setting them aside for another use.
3. In a mixing bowl, combine the cooked quinoa, sun-dried tomatoes, feta cheese, olives, olive oil, garlic, oregano, salt, and pepper.
4. Stuff each mushroom cap with a generous amount of the quinoa mixture, pressing it in slightly to secure.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20-25 minutes until the mushrooms are tender and the tops are golden brown.
6. Garnish with fresh parsley before serving.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place the mushrooms in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
