Remember old-school stuffed mushroom caps? You know, the ones loaded with breadcrumbs and cheese? Feeling a bit nostalgic as 2016 was winding down, I thought I’d make some mushroom caps stuffed with something a tad more nourishing than the beleaguered bread crumb.
Enter quinoa. A key benefit of quinoa is that it’s a gluten-free “grain” (technically a seed) that is rich in protein, fiber, B vitamins, iron and other minerals. This makes it a more nutrient-dense option than other grains such as rice.
When making quinoa, I make sure to rinse it well (even if the package says pre-rinsed). I also like to lightly toast the quinoa in a bit of coconut oil before adding vegetable stock. This ensures a nice chewy (not mushy) and nutty taste.
This recipe makes a lot of quinoa salad, and you will only need a small amount for the mushrooms, so you’ll have handy leftovers for lunch! In fact, we really enjoyed the quinoa with spinach and avocado….really tasty!
Quinoa Stuffed Mushroom Caps
2 cups cooked quinoa
1/4 cup fresh parsley – chopped
1/2 cup olives – pitted and sliced
1/2 cup feta cheese – I used goat’s milk feta
6 mushroom caps
olive oil to brush mushroom caps
Combine quinoa, parsley, olive and feta. Clean mushroom using a damp paper towel and remove stems. Lightly brush mushrooms with olive oil. Fill mushrooms with quinoa mixture. Bake at 350 degrees for 20 minute. Serve warm.