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These little bites of quinoa and vegetables will impress everyone at your next gathering. These might look fancy, but they really are simple to make.
I’ll be honest, when I go to a party or social gathering, I could just eat appetizers and be very, very happy. It used to happen all the time when I’d go to weddings, I’d eat all the appetizers and barely have room for dinner. Appetizers are easy to make, super cute and bite sized (which makes them portion controlled if you don’t eat them all in one serving!)
With that being said, I am very picky about what kind of appetizers I will eat. I won’t eat anything fried or greasy, but I do love little bite sized appetizers. Bottom line is they have to simple to prepare and all types of crazy delicious.
Oh, and healthy too. How could I forget? You know, healthy food really can be delicious. It’s all about seasonings and flavors.
Aren’t these mini baby Bellas so cute? They make this recipe even easier to prepare. Remember, you don’t have to wash mushrooms, you simply have to wipe them down with a cloth or paper towel.
What goes perfectly with adorable little appetizers? Wine of course! These tasty, cheesy stuffed mushrooms pair perfectly with the lively fruit flavors in this VOVETI Prosecco.
I drink both white and red wine and it wasn’t until just recently had I started to try different types of Prosecco and sparkling wines. VOVETI is the chic, modern Italian prosecco that embodies affordable luxury and classic style. And let’s be honest, the bubbles make it seem so much more fancy, right?
I wanted to make something simple to be prepare ( I promise these are easy!) and that would be perfect for the holidays or a special occasion. These bite sized babies might look fancy, but they are ready in no time. And yes, added bonus points that they are festive for the holidays as well.
I also love the texture of these. The chopped pecans offer a bit of a crunch that go perfectly with the slight salty taste of the cheese. Doesn’t cheese make everything taste better anyway?
And I added some quinoa here for a little plant based protein. These little bites might be vegetarian, but they do have protein in them! Which of course makes them a healthy option than so many other appetizers out there.
And I also love the fluffy texture and slightly nutty flavor the quinoa brings to these stuffed mushrooms. Most of you know I am about complementing textures in my recipes and this one works perfectly. You can also broil them for a minute or two after baking to let the top get a little crunchy.
I wasn’t joking, these are ridiculously simple to make. You can even make them the day before and place them on a baking sheet in the refrigerator until you are ready to cook them. I am all about simplifying and making life easier, especially if I am the one entertaining.
To be honest, a successful dinner party or gathering is one where I can socialize and enjoy myself too. I don’t want to be stuck in the kitchen the whole time. That’s why I like to prepare as much as I can before the day of the event to make it less stressful.
What’s the point of entertaining if you can’t enjoy yourself too? That is no fun at all.
Full disclosure, sometimes I enjoy myself a little too much. I will end up chatting and having a cocktail or two and then I forget to either prepare something or put something in the oven. I have even forgotten to put something out that I have already made!
I also like to bring these with me when I am going to someone else’s party. This was I know I am guaranteed at least one healthy option for an appetizer. You never know what people will serve and that’s why I am always prepared.
I like to try to bring a healthy dessert option too. Some of these are my Gluten Free Peanut Butter Cookies, Lightened Up Cheesecake with Ginger Snap Crust, Salted Caramel Dark Chocolate Bars, Salted Pecan Dark Chocolate Bark or my Slow Cooker Crispy Almond Chocolate Candy. Everyone always loves them and at least I am able to enjoy a dessert too.
No joke, the recipes that I bring are usually the first to go!
Quinoa Spinach Stuffed Mushrooms
- 1 pound cremini or baby bella mushrooms about 24, wiped down and stems pulled out and set aside
- 3 cloves garlic minced
- 1/4 onion chopped
- 1/2 cup cooked quinoa
- 1/2 cup chopped spinach
- 2 tablespoons Parmesan cheese extra for topping if desired
- 2 tablespoons chopped pecans
Preheat oven to 350 degrees.
Finely chop the stems of the mushrooms and set aside.
Ina large skillet, add garlic and onion and cook for 3-4 minutes until softened. Add quinoa, spinach, diced mushroom stems and Parmesan cheese, Mix well.
Allow to cook for a few minutes until combined.
Add chopped pecans and mix again.
Remove from heat.
Take a full teaspoon of the quinoa-spinach filling and stuff each mushroom.
top with additional Parmesan cheese if desired.
Place on baking sheet and bake in preheated oven for 20 minutes.
Let stand for a few minutes and serve!
Not only is VOVETI Prosecco fun and bubbly, but it is upscale and affordable, perfect for everyday pairing or chic entertaining with friends. It’s made with 100% Prosecco grapes and an all around, smooth, sparkling wine.
I wanted to share some more easy, healthy appetizers that you ll might like:
Spicy Tuna Bites from Food Faith Fitness
Bacon Wrapped Brussels Sprouts from Fit Foodie Finds
Easy Deviled Eggs with Homemade Chipotle from Cotter Crunch
Please come back and let me know if you made these stuffed mushrooms or any of the other recipes I shared above. I always like to hear from you guys so please let me know!
Thanks for stopping by and as always, please come back soon!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.