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Stuffed Mushrooms with Quinoa and Spinach

Servings: 4 | 45 minutes | 276 kcal

Stuffed mushrooms have been a popular dish in American cuisine since the 20th century. This vegan version puts a healthy twist on the classic, using nutrient-dense quinoa and spinach instead of breadcrumbs and cheese.

This recipe was inspired by a love for mushrooms and a desire to create a truly satisfying plant-based dish. The combination of quinoa, spinach, and walnuts provides a burst of flavor and texture that is sure to impress vegans and non-vegans alike.

Ingredients

  • 12 large button mushrooms
  • 1 cup cooked quinoa
  • 1 cup fresh spinach
  • 1 tbsp olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1/4 cup chopped walnuts
  • 1/4 cup nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Remove stems from mushrooms, chop finely and set aside.
  3. Heat olive oil in a pan over medium heat, add onion and garlic, and sauté until softened.
  4. Add chopped mushroom stems and cook for 3 minutes.
  5. Add spinach to the pan and cook until wilted.
  6. In a bowl, combine cooked quinoa, sautéed vegetables, walnuts, nutritional yeast, dried basil, dried oregano, salt, and black pepper.
  7. Stuff each mushroom cap with the quinoa mixture and place on a lined baking sheet.
  8. Bake for 20-25 minutes, or until mushrooms are cooked through and filling is golden brown.
  9. Serve warm and enjoy!

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