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.
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?
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.
Quinoa Spinach Stuffed Mushrooms
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
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Preheat oven to 350 degrees.
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Finely chop the stems of the mushrooms and set aside.
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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.
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Allow to cook for a few minutes until combined.
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Add chopped pecans and mix again.
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Remove from heat.
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Take a full teaspoon of the quinoa-spinach filling and stuff each mushroom.
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top with additional Parmesan cheese if desired.
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Place on baking sheet and bake in preheated oven for 20 minutes.
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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.
ENJOY!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
These mushrooms are gorgeous! I love the quinoa-based stuffing you used. And I, too, could make a meal entirely out of appetizers. Mmm.
Thank you Sarah!
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
Yes Catherine, the Prosecco makes the perfect addition!
I could eat appetizers and be happy too – especially when they are these little mushrooms – these are jam packed with flavor and texture!
Thank you Shashi!
I love stuffed mushrooms – I could make a meal out of them 🙂
YES! Me too Stephanie 🙂
What gorgeous pictures! I could feast on stuffed mushrooms all day and since these are so much healthier I might just do that! 🙂
Thank you Monique!
Wow, very elegant, they came out really nice.
Thank you Amy!
I need to add these to my holiday menu
I love stuffed mushrooms. I may have to super-size this for portobello mushrooms for dinner!
Yes, the baby bellas work perfectly!
Beautiful photos of beautiful food!!! I can’t wait to try these for my next dinner party!
Thanks so much Ashley!
Wow Lauren, these look absolutely delicious! Pinning!
Thank you!
I love the colors in these mushrooms, I can just imagine the texture is also pretty amazing. I can’t wait to try them!
I hope you like them Jessica!
Love prosecco and they would be so perfect with these mushrooms! And, my dear. your photos are looking fantastic.
Oh thank you so much Carolyn!!
These are pure gorgeousness! Love the addition of quinoa for a boost of protein.
Thank you Kimberly!
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!
Thank you Erin!!
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!!
Yes, it’s perfect for entertaining Lora!
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.
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.
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.
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!!)
I make a lot of variations on stuffed mushies, howver none with quinoa! Smart, they look gorgeous!
I’ll take a plate of those mushrooms and a glass of that Prosecco! I love little appetizers like this at parties too!
These stuffed mushrooms look fabulous! I have always been a mushroom lover and throwing in quinoa has to be delicious!
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!
Hi Kelly! You cook the spinach, garlic and onion together with the quinoa. I hope you like it!
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!
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!
I made it with portabella wounderful
Love that, thanks for telling me Linda! You made my day!
Great recipe