When I did my grocery shopping last week, I went a little overboard on the mushrooms. As a result, I had two packages of white mushrooms leftover this weekend, and had to think of something to use them for. My husband suggested stuffed mushrooms, which was the perfect idea! Unfortunately, a lot of stuffed mushroom recipes load up on the butter and cream cheese. While those varieties of stuffed mushrooms are delicious (Maggiano’s mushrooms, anyone?), I was hoping for something a little healthier (especially since I knew I would be eating like 12 of them). The resulting recipe is an amalgam of a few recipes I found online. Flavor-wise, these bad boys are a big step away from a traditional stuffed mushroom, but they’re still so good! They taste super fresh, and the simple ingredients really let the veggies and mushrooms shine.
We ate the stuffed mushrooms while watching football, but they would be perfect as appetizers for any other kind of party too! I can totally picture them on a table next to Caitlynn’s pasta salad, a vegetable tray, and my smoky white bean hummus.
30 medium sized mushrooms (I used 16 ounces of white mushrooms, but a lot of them were really small)
1 red bell pepper, diced
1 green bell pepper, diced
3 green onions, diced
2 cloves of garlic, minced
1/2 small onion, diced
1 tsp. oregano
1 tbsp. olive oil
Generous grinding of black pepper
Salt to taste
1/2 cup cooked quinoa
4 tbsp. grated or shredded Parmesan cheese (plus more to sprinkle on top)
1/4 cup fresh Italian parsley, roughly chopped
1 tbsp. red wine vinegar
Wash your mushrooms and gently remove the stems.
Set the stems aside, you’ll be using them later. Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet, place your mushrooms stem-side down. Bake for 10 minutes to let out some of the mushroom juices. When you remove the mushrooms from the oven, place them onto a paper towel and gently pat dry to prevent slimy mushrooms. This step is totally optional, so feel free to skip it.
Dice your veggies and 1/2 of the mushroom stems. Mince the garlic.
In a medium sized frying pan, heat 1 tbsp. olive oil on medium heat.
When the oil is ready, add the diced peppers, onion, garlic, mushroom stems, green onions, 1 teaspoon of oregano, salt (to taste), and a generous grinding of black pepper. Heat for about 5 minutes, stirring occasionally.
The onions should be translucent and the vegetables should be tender.
Remove from heat and let stand for a couple minutes to cool off. Add in 1/2 cup of quinoa, 4 tablespoons of parmesan, 1/4 cup of diced Italian parsley, and 1 tablespoon of red wine vinegar.
Mix it all up.
Using a spoon, gently fill each mushroom with the vegetable mixture and sprinkle some extra Parmesan on top. Bake at 400 degrees for 15 minutes.
Since a lot of my mushrooms were too teeny, I had some leftover filling, which I ate as-is. Quinoa, veggies, and parmesan? Pretty delicious.
The hubs was at work when I started making these and when he came back he was like, “Something smells really good!” He was a big fan of the taste too!
I tried to beautify them by sprinkling some more Italian parsley on top. Sometimes I want things to look pretty, even when I know it’s just us eating it.
- 30 medium sized mushrooms
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 green onions, diced
- 2 cloves of garlic, minced
- ½ small onion, diced
- 1 tsp. oregano
- 1 tbsp. olive oil
- Generous grinding of black pepper
- Salt to taste
- ½ cup cooked quinoa
- 4 tbsp. grated or shredded Parmesan cheese (plus more to sprinkle on top)
- ¼ cup fresh Italian parsley, roughly chopped
- 1 tbsp. red wine vinegar
- Wash the mushrooms and gently remove the stems. Set the stems aside.
- Preheat the oven to 400 degrees F.
- Dice half of the mushroom stems and the rest of your vegetables.
- Place the mushrooms on a baking sheet, stem side down. Bake for 10 minutes.
- Put the cooked mushrooms on a paper towel and gently pat dry to remove excess liquid.
- Heat 1 tbsp. of olive oil on medium heat in a medium skillet or frying pan.
- Add peppers, garlic, onions, green onions, black pepper, salt, and oregano. Saute until the onions are translucent and the vegetables are tender. (About 5 minutes)
- Remove pan from heat and let cool for 2-3 minutes.
- Mix in Parmesan, quinoa, Italian parsley, and red wine vinegar.
- Using a spoon, gently fill the mushrooms with the quinoa-vegetable mixture. Sprinkle with Parmesan cheese if desired.
- Bake for 15 minutes.
- Serve and enjoy!