a little healthy

quinoa stuffed mushrooms on twothirtyate.com

We used to only eat stuffed mushroom caps for Thanksgiving and Christmas. They were considered a special treat when I was growing up. When I started cooking I’d whip them up a little more often- usually to sit alongside steak dinners or when I was feeling the need for some comfort food.

healthy things

It never occurred to me to turn these heavily cheese and breadcrumb stuffed into lighter fare until now. Filling them with herbs and quinoa makes them a much healthier option that you don’t have to feel guilty about. With the holiday season rapidly approaching (yes, it’s coming no matter how hard we try to deny it) it’s nice to know that you can have a healthier side dish or appetizer on hand.

all in one

Since I’m constantly learning, I’m making an effort to clean my mushrooms the right way. Did you know you shouldn’t just rinse them under a heavy stream of water to get the dirt off? Additional bit of knowledge: 1/3 cup dry quinoa cooked in 2/3 cup water should yield 1 cup cooked quinoa for this recipe.


quinoa stuffed mushrooms
makes 4 servings

printer-friendly version

1 pound white button mushrooms
1 cup cooked quinoa
1 small yellow onion, diced small
1/3 cup breadcrumbs
1 rib celery, minced
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon vegetable broth or milk
2 sprigs fresh thyme
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
1/4 freshly ground black pepper

Preheat oven to 350 degrees. Use a damp paper towel to wipe the mushrooms clean, removing all the dirt. Remove the stems and finely chop half of them. Discard the rest. Add the remaining ingredients to a bowl with the mushroom stems. Stir together until well combined. Pack the filling into the mushroom caps and place them on a parchment lined baking sheet. Optionally, drizzle each with olive oil. Bake for 25 minutes. Let cool slightly before serving.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, rice/grain, vegan, vegetarian and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s