These Quinoa Stuffed Mushrooms are a delicious, gluten and grain-free, vegetarian meal and a real family favourite. Friends have touted this a ‘restaurant quality’ meal, but they couldn’t be simpler to make.
Mushrooms are a very nutritious vegetable and one of the few sources of vitamin D. The garlic and red onion are wonderful immune building, detoxifying vegetables. The quinoa is a complete protein and fibre rich seed. More plant-based fibre and nutrition from the spinach and walnuts. The chia is another excellent source of fibre, protein and essential fatty acids.
Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.
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One of my favourite meatless Monday meals, these Quinoa Stuffed Mushrooms are really tasty and quite simple to make. Plant powered nourishment!
- 6 medium sized portobello or field mushrooms, stalks removed and set aside
- 1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
- ½ small red onion or a bunch of spring onions finely diced
- A large handful of spinach or kale leaves, finely chopped
- 1 tablespoon thyme leaves, picked off the stalks (or 1 teaspoon of dried)
- 100 grams soft feta (Persian or Danish) or goats curd (my personal favourite), crumbled
- ½ cup (approx.) walnuts, roughly chopped
- 1 tablespoon chia seeds (optional)
- One clove garlic, unpeeled (roasted with the mushrooms)
- One small lemon, zest and 2 tablespoons of juice
- 4 tablespoons extra virgin olive oil
Preheat your oven to 180º C.
Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.
Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.
Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.
Place them in a baking tray with the whole clove of garlic and roast for 20 minutes.
For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.
With rocket and a drizzle of dressing.
Leftovers are great for school lunches. To make them nut-free substitute the walnuts with sunflower seeds or just omit altogether.
Dairy-free and vegan
Replace the feta or goat cheese with a thick cashew nut cream. Recipe here.
Omit the garlic in the dressing.
No worries, you can replace it with brown rice or buckwheat.
Kids hate green
Replace the spinach with grated carrot.
Don't do mushrooms?
Then you may not have read this far - but, you could substitute with half a tomato or capsicum with the centre scooped out.
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