Mediterranean Quinoa Stuffed Mushrooms

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 6
★★★★★
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If you're looking for a delightful appetizer or a light meal with a Mediterranean twist, these quinoa-stuffed mushrooms are your answer. They pack a punch with savory flavors and are perfect for any occasion, from a cozy night in to a festive gathering.

Ingredients for Mediterranean Quinoa Stuffed Mushrooms

Cremini mushrooms form the base of this recipe. Their firm texture holds up well when baked, and their earthy flavor complements the stuffing beautifully. Quinoa adds a protein-packed, fluffy texture to the filling. It's a perfect binder for the other ingredients. Sun-dried tomatoes offer a burst of intense, sweet-tart flavor that pairs well with the feta cheese, which brings a creamy, tangy element. Kalamata olives add a salty, rich taste that elevates the Mediterranean vibe. The olive oil helps to keep everything moist and adds a fruity note. Garlic and oregano provide aromatic depth, while fresh parsley adds a pop of color and freshness at the end.

Tips & Tricks

  • If your quinoa is fresh-cooked, let it cool slightly before mixing to avoid melting the cheese prematurely.
  • Use a small spoon or even a melon baller to make stuffing the mushrooms easier.
  • For added flavor, drizzle a bit of balsamic reduction over the top before serving.

Serving Suggestions

These stuffed mushrooms are perfect as an appetizer or part of a tapas-style spread. Pair them with a crisp white wine such as Sauvignon Blanc or a light, fruity red like Pinot Noir. They also work well as a side dish alongside grilled meats or a fresh green salad, bringing a touch of the Mediterranean to your table.

Frequently Asked Questions

Can I prepare these in advance?
Yes, you can assemble the mushrooms a few hours ahead and refrigerate them. Just bake when you're ready to serve.
What can I use instead of quinoa?
Cooked couscous or bulgur wheat are great alternatives if you're not a fan of quinoa.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Mediterranean Quinoa Stuffed Mushrooms Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes for an easy cleanup. Take your mushrooms and clean them gently with a damp cloth. You want to remove any dirt without saturating them with water. Carefully twist off the stems and save them for another recipe; they’re great in stocks or stir-fries.

Next, grab a mixing bowl and combine your cooked quinoa, sun-dried tomatoes, feta cheese, olives, olive oil, minced garlic, and oregano. Add a pinch of salt and pepper to taste, remembering that the olives and feta are already salty. Mix until everything's nicely combined.

Now, take each mushroom cap and stuff it with the quinoa mixture. Don't be shy here; press the filling in slightly to ensure it stays put while baking. Arrange the stuffed mushrooms on your prepared baking sheet. Slide them into the oven and bake for 20-25 minutes. You're looking for tender mushrooms and a golden brown top on the filling.

Once baked, garnish with fresh parsley before serving. This step adds a fresh, vibrant touch that makes the dish come alive.

Why You'll Love This Recipe

  • Easy to make and ready in under 45 minutes.
  • Vegetarian-friendly and packed with flavor.
  • A great way to incorporate healthy quinoa into your diet.
  • Beautiful presentation that impresses guests.

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

Step-by-step 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.

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