So one of the first times I had stuffed mushrooms was at one of my favourite restaurants in Sydney. They were delicious but not something that you could eat on a regular basis. These ones I’ve whipped up are healthy enough that you can eat a heap in one sitting and not feel a) sick b) guilty and c) not pay the absurd price that I payed for the restaurant ones… A friend of mine gave me the idea of quinoa stuffed mushrooms! I had a play around with things I had in both my garden and the pantry to get some good flavour combinations going! Here’s what I came up with
Quinoa Stuffed Mushrooms
What you’re going to need
6 cup mushrooms (the medium sized ones)
1/4 cup quinoa, cooked as per packet instructions
25 grams feta cheese (adjust this as much as you like!)***
2 teaspoons pine nuts
small handful basil, roughly chopped
salt and pepper to season
- Preheat oven to 200 degrees Celcius
- Get quinoa cooking so you can do all your other prep at the same time.
- Peel and remove stalk from mushrooms.
- In a small bowl, combine the pine nuts, basil and feta. Once quinoa is cooked, mix through with the other ingredients. Season if required.
- On a lined baking tray, place the mushrooms evenly spaced apart. Spoon some of the quinoa mixture into the centre of each mushroom (they can be overfilled)
- Bake for about 20 minutes or until the mushrooms are baked to your liking.
- Serve and eat straight away!
*** Feel free to omit the cheese for a dairy free and vegan friendly option. However, to alleviate the mixture being dry, I would suggest mixing through some olive oil for both moisture and another element of flavour!