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

December 6, 2015 by lauren.kelly 44 Comments

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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
Print

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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Signature

Filed Under: Appetizer, Gluten Free, Quinoa, Recipes, Vegetarian, Wheat Free Tagged With: appetizer, easy, entertaining, Gluten free, healthy, quinoa



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Comments

  1. Sarah Walker Caron (Sarah's Cucina Bella) says

    December 7, 2015 at 12:13 pm

    These mushrooms are gorgeous! I love the quinoa-based stuffing you used. And I, too, could make a meal entirely out of appetizers. Mmm.

    Reply
    • lauren.kelly says

      December 7, 2015 at 5:48 pm

      Thank you Sarah!

      Reply
  2. Catherine says

    December 7, 2015 at 12:16 pm

    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
    • lauren.kelly says

      December 7, 2015 at 5:48 pm

      Yes Catherine, the Prosecco makes the perfect addition!

      Reply
  3. Shashi at RunninSrilankan says

    December 7, 2015 at 2:02 pm

    I could eat appetizers and be happy too – especially when they are these little mushrooms – these are jam packed with flavor and texture!

    Reply
    • lauren.kelly says

      December 7, 2015 at 5:47 pm

      Thank you Shashi!

      Reply
  4. Stephanie says

    December 7, 2015 at 3:54 pm

    I love stuffed mushrooms – I could make a meal out of them 🙂

    Reply
    • lauren.kelly says

      December 7, 2015 at 5:47 pm

      YES! Me too Stephanie 🙂

      Reply
  5. Monique says

    December 7, 2015 at 5:32 pm

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

    Reply
    • lauren.kelly says

      December 7, 2015 at 5:46 pm

      Thank you Monique!

      Reply
  6. Amy says

    December 7, 2015 at 1:03 pm

    Wow, very elegant, they came out really nice.

    Reply
    • lauren.kelly says

      December 7, 2015 at 5:47 pm

      Thank you Amy!

      Reply
  7. The Food Hunter says

    December 7, 2015 at 7:46 pm

    I need to add these to my holiday menu

    Reply
  8. Karyn says

    December 7, 2015 at 7:55 pm

    I love stuffed mushrooms. I may have to super-size this for portobello mushrooms for dinner!

    Reply
    • lauren.kelly says

      December 7, 2015 at 9:49 pm

      Yes, the baby bellas work perfectly!

      Reply
  9. Ashley @ Wishes and Dishes says

    December 7, 2015 at 8:02 pm

    Beautiful photos of beautiful food!!! I can’t wait to try these for my next dinner party!

    Reply
    • lauren.kelly says

      December 7, 2015 at 9:48 pm

      Thanks so much Ashley!

      Reply
  10. Lauren Gaskill | Making Life Sweet says

    December 8, 2015 at 1:29 am

    Wow Lauren, these look absolutely delicious! Pinning!

    Reply
    • lauren.kelly says

      December 8, 2015 at 12:22 pm

      Thank you!

      Reply
  11. Jessica (Savory Experiments) says

    December 8, 2015 at 1:48 am

    I love the colors in these mushrooms, I can just imagine the texture is also pretty amazing. I can’t wait to try them!

    Reply
    • lauren.kelly says

      December 8, 2015 at 12:22 pm

      I hope you like them Jessica!

      Reply
  12. Carolyn says

    December 8, 2015 at 2:10 am

    Love prosecco and they would be so perfect with these mushrooms! And, my dear. your photos are looking fantastic.

    Reply
    • lauren.kelly says

      December 8, 2015 at 12:22 pm

      Oh thank you so much Carolyn!!

      Reply
  13. Kimberly @ The Daring Gourmet says

    December 8, 2015 at 5:17 am

    These are pure gorgeousness! Love the addition of quinoa for a boost of protein.

    Reply
    • lauren.kelly says

      December 8, 2015 at 12:22 pm

      Thank you Kimberly!

      Reply
  14. Erin @ Texanerin Baking says

    December 8, 2015 at 9:55 am

    What a great, healthy appetizer! I always overlook appetizers when it comes time to meal plan and I have no idea why. I especially love the added Voveti!

    Reply
    • lauren.kelly says

      December 8, 2015 at 12:21 pm

      Thank you Erin!!

      Reply
  15. Lora @savoringitaly says

    December 8, 2015 at 10:38 am

    Prosecco is a favorite drink, especially for a celebration. How lovely to pair them with these stuffed mushrooms! I’m like you and also enjoy the appetizers at parties!!

    Reply
    • lauren.kelly says

      December 8, 2015 at 12:21 pm

      Yes, it’s perfect for entertaining Lora!

      Reply
  16. Heather | All Roads Lead to the Kitchen says

    December 8, 2015 at 7:00 pm

    These are probably the prettiest stuffed mushrooms I’ve ever seen – that filling looks incredible! And I’m the same way, I could fill myself up on apps and wine.

    Reply
  17. Renee - Kudos Kitchen says

    December 8, 2015 at 9:31 pm

    These do look very fancy. I’d love to see them on an appetizer table. I’ll bet they’d be the first thing to disappear.

    Reply
  18. Kirsten/ComfortablyDomestic says

    December 8, 2015 at 11:37 pm

    Spinach and quinoa are simply made for each other. I could easily make a meal of small bite appetizers. These stuffed mushrooms would be my first stop at a party.

    Reply
  19. Rose | The Clean Dish says

    December 9, 2015 at 1:02 am

    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
  20. Colleen (Souffle Bombay) says

    December 9, 2015 at 2:58 am

    I make a lot of variations on stuffed mushies, howver none with quinoa! Smart, they look gorgeous!

    Reply
  21. Angie | Big Bear's Wife says

    December 9, 2015 at 8:22 pm

    I’ll take a plate of those mushrooms and a glass of that Prosecco! I love little appetizers like this at parties too!

    Reply
  22. Nutmeg Nanny says

    December 11, 2015 at 1:28 am

    These stuffed mushrooms look fabulous! I have always been a mushroom lover and throwing in quinoa has to be delicious!

    Reply
  23. Kelly says

    April 15, 2016 at 7:50 pm

    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
    • lauren.kelly says

      April 15, 2016 at 11:33 pm

      Hi Kelly! You cook the spinach, garlic and onion together with the quinoa. I hope you like it!

      Reply
  24. Moira says

    June 8, 2016 at 12:30 pm

    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
    • lauren.kelly says

      June 8, 2016 at 4:32 pm

      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
  25. Linda says

    May 9, 2017 at 1:59 am

    I made it with portabella wounderful

    Reply
    • lauren.kelly says

      May 9, 2017 at 2:04 am

      Love that, thanks for telling me Linda! You made my day!

      Reply
  26. Linda says

    May 9, 2017 at 2:00 am

    Great recipe

    Reply

Trackbacks

  1. Best Gluten Free Recipes {that even the non-gluten free will love} | Princess Pinky Girl says:
    June 10, 2018 at 5:15 pm

    […] Gluten Free Quinoa Spinach Stuffed Mushrooms by Lauren Kelly Nutrition […]

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