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Quinoa, Feta, and Spinach-Stuffed Mushrooms

Quinoa, Feta, and Spinach-Stuffed Mushrooms

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Serves 12 (serving size: 3 stuffed mushrooms)

Stuffed mushrooms are classic, party perfect, bite size appetizers. Give this staid hors d’oeuvre a fun makeover by ditching the breadcrumb filling and using quinoa instead. Dill, feta, and spinach give the crowd-pleasing bites a little bit of Greek air. Add the feta cheese while the other filling ingredients are still warm so that it softens and helps bind the filling together. You can stuff the mushroom caps up to a day in advance and refrigerate in a single layer. Bake as directed, adding up to 5 minutes to the cook time to make sure the filling is thoroughly heated.


  • 1/2 cup plus 1 tablespoon water
  • 1/3 cup uncooked quinoa, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup minced shallots
  • 4 garlic cloves, minced
  • 5 ounces fresh baby spinach, coarsely chopped
  • 3 ounces feta cheese, crumbled (about 3/4 cup)
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 36 large cremini mushrooms, stems removed

Nutritional Information

  • Calories 68
  • Fat 3g
  • Satfat 1.3g
  • Monofat 1.2g
  • Polyfat 0.4g
  • Protein 4g
  • Carbohydrate 8g
  • Fiber 1g
  • Sugars 2g
  • Est. added sugars 0g
  • Cholesterol 6mg
  • Iron 1mg
  • Sodium 142mg
  • Calcium 60mg

How to Make It

Step 1

Bring 1/2 cup plus 1 tablespoon water to a boil. Add quinoa; cover, reduce heat, and simmer 20 minutes or until quinoa is tender and liquid is absorbed. Fluff quinoa with a fork.

Step 2

Preheat oven to 350°F.

Step 3

Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and garlic; cook 5 minutes or until tender, stirring occasionally. Gradually add spinach, tossing constantly until spinach wilts. Remove from heat. Stir in quinoa, cheese, dill, salt, andpepper. Spoon mixture evenly into mushroom caps (about 1 1/2 teaspoons each). Arrange mushrooms on a foil-lined jelly-roll pan. Bake at 350°F for 25 minutes or until mushrooms are tender.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in:Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice

Watch the video: Quinoa and Mushroom Risotto - Superfoods