• Cooking Time: 15
  • Servings: 8
  • Preparation Time: 30


I love quinoa and I love mushrooms. It's Fall, and I thought the marriage of the two might be a brilliant idea. Turns out I'm right. Take these to your next party. They'll be gone in seconds.


  • 8 Crimini or Baby Bella mushrooms, stems removed
  • 1/2 cup cooked Quinoa
  • Mushroom Duxelle, made from the stems of the mushrooms
  • 1 tbsp Herbes de Provence
  • A handful of Daiya Mozzerela Cheese
  • 1 tsp lemon juice
  • Salt to taste


  • Clean the mushrooms. Remove the stems, and carefully remove the gills on the underside of the mushrooms. This is a delicate process. Proceed with caution.
  • Chop the stems up in a mini food processor. Mince 1 shallot. Heat a small saute pan, add sunflower oil. When hot, add in the mushrooms and shallots. Turn heat down and sweat until the mushroom starts oozing its liquid. A traditional duxelle goes beyond this stage, and at a very low heat is cooked to a dry stage. Here, we are keeping it wet.
  • Remove the duxelle from the heat, and combine with quinoa and Daiya Mozzerella. Add the Herbes De Provencal, lemon juice and salt.
  • Stuff the mushrooms with this mixture and place on a sheet pan. Cook in a 350 degree oven for approximately 15-17 minutes.
  • When ready to serve, tuck back into the oven on broil, allowing the top of the mushroom to get a bit crispy. Serve with cilantro pesto, or olive tapanede.

Categories: Vegan 
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