Quinoa Stuffed Mushroom
Quinoa Stuffed Mushroom is a delicious and healthy appetizer that is perfect for a party or a quick snack. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also high in protein and fiber, thanks to the quinoa. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
93 kcal
Protein
3 g
Carbs
10 g
Fat
5 g
Fiber
3 g
Ingredients
Quinoa
0.25 cup (50g)
Portobello Mushroom
4 number (80g)
Chopped Onion
0.5 small cup (50g)
Red Bell Pepper
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Fresh cilantro (chopped)
1 tbsp (10g)
Olive Oil
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
Clean the mushrooms and remove the stems. Set aside.
In a small saucepan, bring the water to a boil. Add quinoa and reduce heat to low. Cover and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork.
In a pan, heat olive oil over medium heat. Add onions and sauté for 2-3 minutes until they turn translucent.
Add green bell pepper and red bell pepper. Sauté for another 2-3 minutes until they are cooked.
Add the cooked quinoa to the pan and mix well. Season with salt and black pepper to taste.
Stuff the mushroom caps with the quinoa mixture and place them on a baking sheet.
Bake for 15-20 minutes or until the mushrooms are cooked and tender.
Garnish with fresh cilantro and serve hot.