Quinoa-stuffed Mushrooms

Quinoa-stuffed mushrooms are a delicious and nutritious dish from Bolivian cuisine. This recipe combines the earthy flavors of quinoa and mushrooms with a variety of herbs and spices, creating a satisfying and flavorful appetizer or main course.

Vegetarian Gluten Free Appetizer/Main Course Bolivian Quinoa Mushrooms Stuffed
Quinoa-stuffed Mushrooms

Ingredients

  • 8 large portobello mushrooms
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Remove the stems from the mushrooms and finely chop them.
  3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
  4. In a large skillet, heat some olive oil over medium heat. Add the chopped mushroom stems, onion, and garlic. Cook until the vegetables are softened.
  5. Stir in the cooked quinoa, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat and stir in the chopped parsley.
  6. Place the portobello mushroom caps on a baking sheet. Spoon the quinoa mixture into the mushroom caps, pressing down gently to pack the filling.
  7. Sprinkle the stuffed mushrooms with grated Parmesan cheese, if desired.
  8. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
  9. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
7g
Carbohydrates
20g
Fat
5g

Supplies

Baking sheet Saucepan Skillet

Tools

Knife Cutting board Spoon Oven

Serving suggestions

These quinoa-stuffed mushrooms are delicious on their own as a vegetarian main course, or they can be served as a flavorful appetizer for a dinner party or gathering.

Tips & tricks

For a vegan version, simply omit the Parmesan cheese or use a dairy-free alternative.

Cost

$10