More Great Recipes: Vegan

Savory Quinoa Stuffed Mushrooms

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Member since 2013
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Serves 8 | Prep Time 30 | Cook Time 15

Why I Love This Recipe

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.

Ingredients You'll Need

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.

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