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5 from 11 votes

Quinoa Spinach Stuffed Mushrooms

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, brunch, Main Course, main dish, meatless
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 servings (4 stuffed mushrooms per serving)
Calories: 69kcal
Author: Lauren Kelly

Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees F.
  • 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!

Notes

These are best eaten immediately but you can store in an airtight container for 2-3 days.

Nutrition

Calories: 69kcal | Carbohydrates: 7g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg