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Mushrooms

Garlic Mushrooms

| 30 Minute Meals, Breakfast, Members only, Vegetarian

These Garlic Mushrooms are a staple breakfast in the Harding household, especially in the cooler months with garlic and mushrooms adding the extra immune support required at this time of the year. It’s also been a bit of a go-to when I can’t be bothered or am unprepared for dinner and makes for a really…

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Slow Cooked Beef Stroganoff

| Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked, Vegetarian

So by now you’ve probably realised that I love a set and forget style of meal like this Slow Cooked Beef Stroganoff . Anything I can prepare quickly suits me just fine so if I can create a slow cook meal, it will always be my preference. I also find that cooking meat slowly makes…

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Thyme Mushroom Pasta

| 30 Minute Meals, Budget Friendly, Members only, Vegetarian

This Mushroom Thyme Pasta is one of my favourite vegetarian mid-week meals. It’s quick and easy to make and really tasty. You can make it with any kind of mushrooms, but I like a mix of shiitake, oyster and field or Swiss brown mushrooms. Really anything you can get your hands on.  During the winter…

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Quinoa Stuffed Mushrooms

| Make-ahead Meals, Vegetarian

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.

Health benefits

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.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Quinoa Stuffed Mushrooms
Print Recipe
5 from 5 votes

Quinoa Stuffed Mushrooms

One of my favourite meatless Monday meals, these Quinoa Stuffed Mushrooms are really tasty and quite simple to make. Plant powered nourishment!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Appetizer, Main Course
Servings: 4

Ingredients

For the stuffed mushrooms:

  • 135 g quinoa (¾ cups)
  • 8 large portobello or field mushrooms -stalks removed and set aside
  • ½ red onion/s (small) finely diced
  • 30 g baby spinach - or kale leaves, finely chopped (approx. handful)
  • 1 tbsp fresh thyme leaves -picked off the stalks (or 1 teaspoon of dried)
  • 100 g feta cheese -or goats curd, crumbled
  • 60 g walnuts (½ cup) roughly chopped
  • 1 tbsp chia seeds (optional)

For the dressing (optional):

  • 1 clove/s garlic -unpeeled (roasted with the mushrooms)
  • 1 lemon/s -(small) zest and 2 tablespoons of juice
  • 60 ml olive oil -extra virgin (4 tbsp)
Metric - US Customary

Instructions

  • Preheat your oven to 180º C/350°F (fan-forced).
  • Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). If you have time to soak the quinoa in water with a splash of apple cider vinegar (for up to 12 hours) this will improve its digestibility.
    Cook the quinoa by placing it into a pot with 1½ cups of water.
  • Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork.
  • 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.

Serve

  • With rocket and a drizzle of dressing.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge.

Notes

Nut-free

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.

Garlic-free

Omit the garlic in the dressing.

No quinoa

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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