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.
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.
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
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.