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Quinoa Spinach Stuffed Mushrooms
Course: Appetizer
Author: Lauren Kelly Nutrition
  • 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
  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!