QUINOA-STUFFED MUSHROOMS
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!
Provided by Bdeebs
Categories Stuffed Mushrooms
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 13.7 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 328.5 mg, Sugar 2 g
FETA AND SPINACH STUFFED MUSHROOMS
Use whole wheat breadcrumbs to add deeper flavor to the spinach, feta and basil stuffing for these mushrooms.
Provided by Food Network Kitchen
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
QUINOA - STUFFED MUSHROOMS
Adapted from a recipe I found in a store magazine. I had these today and they were yummy, not to mention healthy. Quinoa contains 5g of protein, 3g of fiber and only 1g of sugar per 1/4 cup and its also very low fat. Try it!
Provided by LizAnn
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
- Separate mushroom caps from stems.
- Finely chop stems and measure out a generous 1/3 cup.
- Spray caps with olive oil spray inside and out. Set on baking sheet open side up
- Swish quinoa again and them drain in through a fine sieve strainer.
- Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.
- Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
- Stir in lemon juice, walnuts and parsley.
- Season to taste with salt.
- With a teaspoon, pack stuffing inside mushroom caps, mounding high.
- Roast till hot and fork tender, about 10 minute
- Serve hot or at room temperature.
Nutrition Facts : Calories 79.2, Fat 4.4, SaturatedFat 0.5, Sodium 9.3, Carbohydrate 8.3, Fiber 1.2, Sugar 1.1, Protein 2.8
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
FETA-STUFFED MUSHROOMS WITH MUSTARD SLAW
This healthy vegetarian supper has it all: meaty mushrooms, crumbly feta, a simple slaw and it's 3 of your 5-a-day. It's packed with wholegrain goodness too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Starter, Supper
Time 55m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/ gas 6 and snap the stalks from the mushrooms. Put the stalks in a large, shallow ovenproof dish along with the caps, turned upside down. Brush the caps with the oil and bake in the oven for 15 mins.
- Meanwhile, boil the bulghar for 8 mins, then drain and toss with the garlic, feta, rosemary, walnuts and parsley (if using).
- Take the mushrooms from the oven and turn the caps round the other way. Roughly chop the stalks, add to the bulghar mixture and pile it on top of the mushroom caps. Return to the oven for 10 mins while you make the slaw.
- Put all the slaw ingredients in a bowl and toss well. Serve half with the mushrooms and chill the rest to serve for lunch with the Masala omelette muffins (see goes well with) another day.
Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
EASY FETA-STUFFED MUSHROOMS
Easy to make. Mushrooms stuffed with sauteed spinach and feta cheese are the perfect party appetizer or side dish.
Provided by Bites of Flavor
Categories Stuffed Mushrooms
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
- Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
- Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
- Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 3.1 g, Cholesterol 11.1 mg, Fat 6.5 g, Fiber 0.7 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 425.2 mg, Sugar 0.7 g
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