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Quinoa and Cheese Stuffed Mushrooms

These quinoa and cheese stuffed mushrooms are gluten free and packed with kale, mozzarella and Parmesan cheese. They make a great snack, appetizer or a light meal and are also full of protein, fiber and vitamins.

Closeup of quinoa and cheese stuffed mushrooms on a rustic backgroud

For as long as I can remember, I have loved mushrooms. I love their flavor and texture – both of which seems to make my kids cringe. But that’s okay. It means more mushrooms for me!

My mother-in-law used to make some incredible artichoke and spinach stuffed mushrooms for special occasions. My niece and I adored them and fought over them. They were super cheesy and addicting.

So I decided to take the classic cheesy artichoke stuffed mushroom and kick them up a notch or two by adding quinoa and kale to the mix. You are going to love these babies!

Why this recipe is so awesome

Most stuffed mushroom recipes ask you to add bread crumbs into the mixture. Well, if you are counting carbs then this could be a problem. That’s why I chose quinoa. Quinoa is a seed and is naturally gluten free.

Quinoa is also rich in fiber and protein. It makes a much tastier addition to the stuffing, as well! These mushrooms have other delicious goodies, too, like kale and artichoke hearts.

And cheese! Don’t forget the cheese! I use mozzarella and parmesan in the stuffing.

Several quinoa and cheese stuffed mushrooms on a dark cake pedestal

Ingredients you need

Ingredients needed and labeled to make quinoa and cheese stuffed mushrooms

Step-by-step directions

1. In a medium sized bowl combine artichoke hearts, kale, quinoa, mozzarella, parmesan, salt and pepper.

Stuffing ingredients in a bowl to make quinoa and cheese stuffed mushrooms

2. Remove the stems and scrape out the gills from mushrooms and place on a baking sheet.

Baby bella mushroom caps with stems and gills removed on a white enamel baking sheet

3. Generously stuff mushroom caps with the artichoke filling, pressing it in so you can add as much as possible.

Baby bella mushroom caps stuffed with cheese and quinoa mixture on a white enamel baking sheet

3. Bake at 385ºF until cheese is browned, approximately 40 minutes. Serve with lemon wedges.

Freshly baked quinoa and cheese stuffed mushrooms on a white enamel baking sheet

Expert tips and recipe FAQs

I personally loved these healthier shrooms, but the hubby thought they needed a final drizzle of EVOO and balsamic vinegar. I honestly haven’t met a stuffed mushroom recipe that I didn’t love!

What are the best mushrooms for stuffed mushrooms?

The baby bella mushroom (also known as the cremini mushroom) is the best mushroom to use for stuffed mushrooms. They are large and make the perfect edible vessel for you to stuff with whatever you like. If you let baby bellas mature even more, they grow to the size of the large portobello mushroom.

Can you make stuffed mushrooms in advance?

You can prepare and mix up the quinoa artichoke stuffing a day or two before the party and store it in the refrigerator until you are ready to stuff and bake the mushrooms. You can also stuff the mushrooms, place them on a baking tray, cover with plastic wrap and refrigerate until you are ready to bake.

Can you freeze stuffed mushrooms?

I do NOT suggest freezing these stuffed mushrooms PRIOR to baking as raw mushrooms do not hold their shape well during the freezing and thawing processes. But you CAN freeze these stuffed mushrooms AFTER they have baked and cooled. This works well if you end up with lots of party leftovers IF you have any, that is!

Closeup of quinoa and cheese stuffed mushrooms on a dark cake pedestal
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Yield: 10 stuffed mushrooms

Quinoa and Cheese Stuffed Mushrooms

Closeup of quinoa and cheese stuffed mushrooms on a rustic backgroud

These quinoa and cheese stuffed mushrooms are gluten free and packed with kale, mozzarella and Parmesan cheese. They make a great snack, appetizer or a light meal and are also full of protein, fiber and vitamins.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup finely chopped marinated artichoke hearts
  • 1 cup finely chopped kale
  • ½ cup cooked quinoa,
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon groundblack pepper
  • 10 large mushrooms, like baby bellas
  • 2 lemon wedges

Instructions

  1. Preheat oven or toaster oven to 385ºF.
  2. In a medium sized bowl combine artichoke hearts, kale, quinoa, mozzarella, parmesan, salt and pepper.
  3. Remove the stems and scrape out the gills from mushrooms.
  4. Place mushrooms on a baking sheet and generously stuff with the artichoke filling.
  5. Bake until cheese is browned, approximately 45 minutes.
  6. Serve with lemon wedges.

Notes

Cooking Tips: Use this stuffing in a portobello mushroom to make a satisfying lunch or light dinner.

Nutrition Information:

Yield:

10

Serving Size:

1 stuffed mushroom

Amount Per Serving: Calories: 64Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 270mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 3g

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