Best 3 Quinoa Stuffed Mushrooms Recipes

STUFFED RED PEPPERS WITH QUINOA, MUSHROOMS, AND TURKEY

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add turkey and season with salt and pepper; cook and stir until turkey is no longer pink, 5 to 7 minutes. Add mushrooms and cook until softened, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer cooked turkey mixture to a large bowl. Add cooked quinoa, tomato sauce, and tomato paste. Stir well; add additional tomato sauce as needed, until filling has the consistency of a casserole.
• Arrange red bell peppers in a baking dish and spoon an equal amount of filling into each.
• Bake in the preheated oven for 45 minutes. Remove from oven and top each stuffed pepper with Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more.

QUINOA-FETA STUFFED MUSHROOMS

Steps:

• Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.
• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

QUINOA STUFFED MUSHROOMS

Steps:

• 1. In a large stock pot, saute onions, garlic, celery, cabbage, and parsley until tender and a bit dry.
• 2. Add the meatless crumbles, and the crumbled veggie patty, walnuts, spices, and the cooked quinoa. Mix gently and set aside.
• 3. Coat the bottom of a large baking pan with olive oil. Tear the cooled red peppers into strips. (Each pepper should yield eight strips).
• 4. Lay eight strips down on the bottom of the baking pan. Spread the spinach leaves on top of the red peppers. Sprinkle the cheese on top of the spinach. Place the mushrooms on top, with the hole side up.
• 5. Cover everything with the quinoa mix, making sure that the caps are nice and full of the mix.
• 6. Lay the remaining strips of red peppers on top of the mix. Bake at 350 for about 50 min.
• 7. There are several ways that you can roast peppers. The 'laziest' way is to put a sheet of parchment paper on a baking tray, spray the pepper with cooking spray and set the oven to 350. Put the peppers in, uncovered for about 45 minutes. When the peppers are about half done, turn them over. The skin is very hot!! When the pepper is exposed to air, and the skin peels away easily, it is done. Remove from the oven, and cover with a big bowl (to allow them to steam). After they cool, the skin will slip right off of them. You can also broil the peppers. I stand right next to my oven when I use this method, as the peppers burn very quickly. This method only takes about ten minutes, but be sure that all sides are darkened. Follow above directions after removing the peppers from the oven. The third way is done on the stove using a hot skillet. Just roll the peppers back and forth until they are blackened. Another way is to stick a fork in the pepper, hold over a gas flame until blackened. Follow as above. Or, you can pick up a jar of them from the grocery.
• 8. *I like to use the inner 'chunk' of cabbage since it is much sweeter. It is ok to use all of the green onion, white as well as green. My meatless brand of choice is Morning Star. Both the crumbles and the Garden Veggie patties can be found in the freezer section, in green packaging. The patties will add an extra bit of crunch, as they have water chestnuts in them. If you choose to use the flax seed, it doesn't change the taste the, but it will thicken the entire dish. I was going to use mozzarella cheese but was out. The Parmesan cheese worked fine. I wasn't going for a binder since the flax seed will do that.