Stuffed Mushrooms with Quinoa and Vegetables [vegan+gluten-free]

These Stuffed Mushrooms with Quinoa and Vegetables are the best when we have friends for dinner or family gatherings. They are rich in spices and delicious vegetables. The earthy flavor of baked mushrooms is perfectly combined with the nutty flavor of cooked quinoa.

Stuffed Mushrooms are perfect for Thanksgiving or Christmas dinner as a side dish or as an appetizer. They are a great option if you are cooking for a vegan guest. Even my non-vegan family loves them. They like to top the warm stuffed mushrooms with shredded Pecorino cheese.

How to make Stuffed Mushrooms with Quinoa and Vegetables [vegan+gluten-free]?

To make the stuffed mushrooms first, you have to prepare the stuffing by combining all the ingredients in a pan and cooking them for 15 minutes. Then carefully with a teaspoon, add the stuffing to the mushrooms and place them in a baking tray along with remained stuffing. Drizzle olive oil on top of the mushrooms and place the baking tray in the oven for 30-35 minutes. Serve them hot and garnish with fresh parsley.

If you are planning your menu for the next day, you can prepare the stuffing a day in advance for easy assembly.

More recipes you might like:

Christmas stuffed pumpkin [vegan]

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These Stuffed Mushrooms with Quinoa and Vegetables [vegan+gluten-free] are packed with earthy flavors and delicious spices. They are perfect for small gatherings as a side dish or appetizers. Vegan or not, you will love the flavors of these tasty stuffed mushrooms.

Serves: 4
Preparation time: 20 minutes
Cooking time: 30-35 minutes

Ingredients

• 14-16  medium to large button mushrooms ( about 4 per serving)
• 1 medium onion, diced
• 4 cloves of garlic, peeled and minced
• 3 tbsp olive oil, divided
• 1 cup cooked quinoa
• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• salt and pepper
• fresh parsley for garnish

Preparation

1. Preheat oven to 350 degrees F (180 C).
2. Wash mushrooms well and gently remove stems. Dice the mushroom stems so we can add them to the stuffing.
3. In a pan over medium heat, add 1 tbsp of olive oil and let it heat. Add onion, garlic, salt, and pepper. Let it cook for 3-4 minutes.
4. Add mushroom stems, zucchini, red bell pepper, smoked paprika, and thyme to the pan. Let them cook for another 5 minutes.
5. Then add the cooked quinoa to the veggie mix and let it cook for 2-3 minutes before removing the pan from the heat.
6. Then carefully with a teaspoon, add the stuffing to the mushrooms and place them in a baking tray along with remained stuffing. Drizzle 2 tbsp of olive oil on top of the mushrooms and place the baking tray in the oven for 30-35 minutes. Serve them hot and garnish with fresh parsley.

Notes

• You can substitute quinoa with brown rice, bulgur wheat, couscous, or any other grain of your choice.
• You can also add other vegetables like carrots, leek, celery, or spinach. I have tried sub onion with leek and adding spinach to the mix and it is also a delicious option.