These quinoa and artichoke stuffed mushrooms are 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!
Best mushrooms for stuffed mushrooms
Mushrooms come in all shapes, textures and sizes. From shiitake to oyster to cremini and everything in between, I eat them all. But when it comes to stuffed mushrooms, only one mushroom reigns supreme.
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 these artichoke stuffed mushrooms in advance?
If you are making these artichoke stuffed mushrooms for a party, then you definitely want some help the day of the party. Anything that you can make in advance means less stress and work on party day!
There are several ways you can prepare these quinoa stuffed mushrooms in advance. First of all, this stuffing does NOT require any precooking, except for the quinoa. So you can definitely make the quinoa a couple days before you stuff the mushrooms.
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!
More fabulous stuffed mushroom recipes
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!
If you are as crazy about mushrooms as I am, here are some more great stuffed mushroom recipes so you can get your mushroom fix!
- 1 cup finely chopped marinated artichoke hearts
- 1 cup finely chopped kale
- 1/2 cup cooked quinoa,
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/8 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.
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Serving Size:1 stuffed mushroom
Amount Per Serving: Calories: 64 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 5mg Sodium: 270mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 3g