Filled with a mixture of onions, olives, and fresh greens and topped with Parmesan cheese, these quinoa-stuffed mushrooms are the perfect party appetizer.
Preparation Time
35 mins
Cooking Time
40 mins
Total Time
1 hr 15 mins
Calories
109 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Step 2
Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
Step 3
While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
Step 4
Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
Step 5
Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
Step 6
Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
Step 7
Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
Step 8
Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.
Ingredients
1 tablespoon grated Parmesan cheese
3 cloves garlic, minced
salt and ground black pepper to taste
2 cups chicken broth
1 medium green bell pepper, chopped
2 tablespoons olive oil, divided
cooking spray
1 cup quinoa
1 teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon water, or as needed
2 large onions, chopped, divided
12 large mushrooms, stemmed and diced
2 tablespoons chopped Kalamata olives, or to taste
