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5 from 8 votes

Quinoa Spinach Stuffed Mushrooms

Course: Appetizer
Author: Lauren Kelly


  • 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!