Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes Quinoa-Stuffed Mushrooms Be the first to rate & review! 2 Photos These delicious stuffed mushrooms I created while experimenting with quinoa in the kitchen. The puree is key to keep the quinoa mixture together and add a special flavor. They are good and good for you! Submitted by Bdeebs Updated on February 11, 2022 Save Rate Print Share Close Add Photo Prep Time: 35 mins Cook Time: 40 mins Additional Time: 15 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 12 mushrooms Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups chicken broth 1 cup quinoa 1 teaspoon seafood seasoning (such as Old Bay®) salt and ground black pepper to taste 2 tablespoons olive oil, divided 2 large onions, chopped, divided 1 medium green bell pepper, chopped 3 cloves garlic, minced 1 tablespoon water, or as needed 12 large mushrooms, stemmed and diced cooking spray 2 tablespoons chopped Kalamata olives, or to taste 2 tablespoons chopped spinach leaves 2 tablespoons chopped arugula 1 tablespoon chopped pickled jalapeno peppers 1 tablespoon grated Parmesan cheese Directions Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes. While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat. Transfer the onion mixture to a blender and puree until paste-like, adding water as needed. Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined. Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet. Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes. I Made It Print Nutrition Facts (per serving) 109 Calories 5g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 109 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 4% Cholesterol 1mg 0% Sodium 329mg 14% Total Carbohydrate 14g 5% Dietary Fiber 2g 7% Total Sugars 2g Protein 4g 7% Vitamin C 12mg 13% Calcium 23mg 2% Iron 1mg 5% Potassium 217mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.