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.
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.
Ingredients you need
- Large mushrooms: Baby bellas make fabulous choices for stuffed mushrooms, but any large mushrooms will do.
- Artichoke hearts: I have used marinated artichoke hearts as well as frozen ones. Both work well. Just drain the ones that are in oil so your stuffing doesn’t get too mushy.
- Kale: I love sneaking vegetable goodness in my recipes. You can use kale, chard or spinach.
- Quinoa: You can use any variety of quinoa for this stuffing. Another gluten free option is to use white or brown rice.
- Mozzarella cheese: This is my favorite mild melty cheese, but you can also use monterey jack.
- Parmesan cheese: Very little parmesan goes a long way. You can also use asiago or romano.
- Salt and pepper
- Lemon wedges
1. In a medium sized bowl combine artichoke hearts, kale, quinoa, mozzarella, parmesan, salt and pepper.
2. Remove the stems and scrape out the gills from mushrooms and place on a baking sheet.
3. Generously stuff mushroom caps with the artichoke filling, pressing it in so you can add as much as possible.
3. Bake at 385ºF until cheese is browned, approximately 40 minutes. Serve with lemon wedges.
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!
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.
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.
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!
- 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 tsp salt
- ⅛ tsp groundblack pepper
- 10 large mushrooms, like baby bellas
- 2 lemon wedges
- Preheat oven or toaster oven to 385ºF.
- In a medium sized bowl combine artichoke hearts, kale, quinoa, mozzarella, parmesan, salt and pepper.
- Remove the stems and scrape out the gills from mushrooms.
- Place mushrooms on a baking sheet and generously stuff with the artichoke filling.
- Bake until cheese is browned, approximately 45 minutes.
- Serve with lemon wedges.
Cooking Tips: Use this stuffing in a portobello mushroom to make a satisfying lunch or light dinner.
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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