These little Quinoa Spinach Stuffed Mushrooms will impress everyone at your next gathering. These might look fancy, but these little bites are really simple to make and will be ready in under 30 minutes.
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.
If you are looking for some other healthy appetizer recipes, you will love this Spinach Artichoke Dip, Broccoli Cheese Dip, Jalapeño Poppers and these Gluten Free Spinach Quinoa Balls. All will taste even better with some Spiked Apple Cider!
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.
Why You Should Make Thee Quinoa Spinach Stuffed Mushrooms
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.
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.
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. I try to eat some protein with every snack and meal.
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.
- Baby Bella mushrooms - You can use whatever mini mushrooms that you would like. Just make sure you wipe them down and stems are pulled out.
- Garlic - My all time favorite, I use it most of my savory dishes.
- Onion - I use white onion in these spinach stuffed mushrooms for its mild yet pungent flavor.
- Quinoa - One of my favorite plant-based protein sources ever. Quinoa is so incredibly versatile and is packed with protein, fiber and antioxidants.
- Spinach - You can use either frozen or fresh spinach in this dip. If you do use frozen spinach, please make sure you defrost in completely and then squeeze out all of the water in the spinach before preparing. If you don't do this your dip will be too watery.
- Parmesan cheese - I always use full fat Parmesan cheese for the full flavor. I like to buy a block of Parmesan cheese and grate it myself.
- Pecans - Raw, unsalted pecans work best in this recipe but you can also use salted pecans if you'd like. Just make sure you read the ingredients if your pecans are roasted because they always add unnecessary oils and other ingredients.
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.
Full disclosure, sometimes I enjoy myself a little too much. Of course 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.
Also,I have even forgotten to put something out that I have already made!
These are perfect to bring 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.
Spinach Artichoke Quinoa Phyllo Cups from Lauren Kelly Nutrition
Spicy Tuna Bites from Food Faith Fitness
Pomegranate Brie Pistachio Phyllo Bites from Lauren Kelly Nutrition
Bacon Wrapped Brussels Sprouts from Fit Foodie Finds
- 1 pound cremini or baby bella mushrooms about 24, wiped down and stems pulled out and set aside
- 3 cloves garlic minced
- ¼ onion chopped
- ½ cup cooked quinoa
- ½ 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!