Lauren Kelly Nutrition

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Quinoa Spinach Stuffed Mushrooms {Gluten-Free, Easy, Vegetarian}

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These little bites of quinoa and vegetables will impress everyone at your next gathering!  These might look fancy, but they are simple to make too.

These Quinoa Spinach Stuffed Mushrooms are healthy but still crazy delicious and easy to make! From Lauren Kelly Nutrition #VOVETI #CleverGirls

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!)

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?

Glass & Bottle - Prosecco

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.

These Quinoa Spinach Stuffed Mushrooms are healthy but still crazy delicious and easy to make! From Lauren Kelly Nutrition #VOVETI #CleverGirls

These Quinoa Spinach Stuffed Mushrooms are healthy but still crazy delicious and easy to make! From Lauren Kelly Nutrition #VOVETI #CleverGirls
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Quinoa Spinach Stuffed Mushrooms

Course Appetizer
Author Lauren Kelly Nutrition

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Finely chop the stems of the mushrooms and set aside.
  3. 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.
  4. Allow to cook for a few minutes until combined.
  5. Add chopped pecans and mix again.
  6. Remove from heat.
  7. Take a full teaspoon of the quinoa-spinach filling and stuff each mushroom.
  8. top with additional Parmesan cheese if desired.
  9. Place on baking sheet and bake in preheated oven for 20 minutes.
  10. Let stand for a few minutes and serve!

These Quinoa Spinach Stuffed Mushrooms are healthy but still crazy delicious and easy to make! From Lauren Kelly Nutrition #VOVETI #CleverGirls

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.

These Quinoa Spinach Stuffed Mushrooms are healthy but still crazy delicious and easy to make! From Lauren Kelly Nutrition #VOVETI #CleverGirls

ENJOY!

These Quinoa Spinach Stuffed Mushrooms are healthy but still crazy delicious and easy to make! From Lauren Kelly Nutrition #VOVETI #CleverGirls

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Comments

  2. Dear Lauren, I’m the say way…love to pick on starters. After a special occasion or holiday, if I have leftover appetizers to make a nice spread, I make a meal of it. It’s always fun, light and easy. These stuffed mushrooms are beautiful! I would certainly join this with glass of wine! xo, Catherine

    Reply

  5. What gorgeous pictures! I could feast on stuffed mushrooms all day and since these are so much healthier I might just do that! 🙂

    Reply

  19. This is a terrific appetizer! I’m the same way… I stuff my face with appetizer at most gatherings as they are usually the best! I love every ingredient in this recipe so I’ll definitely make these stuffed mushrooms as soon as I get a chance (I’m thinking brunch with the girls!!)

    Reply

  23. Hi,

    Do you precook the spinach? If I am starting with raw spinach leaves, do I chop and saute it first? Or should it be raw and chopped?

    Thanks!

    Reply

  24. Hello Lauren – I need a great app recipe to take to a gathering of 60 women and this looks great! Can I make the filling the day before or is it better freshly made? Just trying to be efficient as I have to make 60-80 of these. Also, does the stuffing hold the quinoa together? My host is afraid the quinoa will roll off the mushroom. ; o ) Thanks so much!

    Reply

    • Hi Moira! Yes, you can easily make the stuffing in advance. They didn’t roll off the mushrooms any time I made them 🙂 Just make sure you stuff that quinoa mixture inside the mushrooms and they will be great! Come back and let me know how everyone liked them!

      Reply

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