Meatless Monday: Quinoa Stuffed Mushrooms

As you can probably tell by now, I love mushrooms (and quinoa too)! I find that they are so versatile and give food a real meatiness that leaves you very satisfied. Not to mention it’s a great substitute in a lot of recipes that call for meat. I generally serve this as the main dish and add a side salad but you can use it as a side too! It goes great with everything!

 

Also, you’ll be eating like the rainbow with this recipe! And it’s a complete meal. Quinoa is a complete protein source and the addition of all the veggies provide your vitamins, minerals and antioxidants. You can check out my food colour guide for more info!

 

You start with cooking your quinoa. I used red quinoa for this recipe but you can use whichever you prefer. Also, I boiled my quinoa in vegetable stock instead of water to give it some more flavour.

 

While my quinoa is cooking, I chop my sweet peppers, mushrooms and celery and scoop out the inside of the Portabello mushrooms.

 

I then sauté some garlic and onions (I generally blend my garlic and onions to a paste and store it in a bottle so I don’t have to cut it up every time I cook) and add the celery, sweet peppers and mushrooms.

 

I like my stuffing a bit spicy so I add a bit of Sweet Thai Chili sauce to the veggies and then I add in the cooked quinoa. Now it’s ready to stuff!

 

Fill the mushrooms with the stuffing and sprinkle some cheddar cheese on top. Then in the oven it goes for 10-15 minutes.

 

And out come these lovely stuffed mushrooms that are hearty and warm!

 

Ingredients

1/2 cup red quinoa

1 1/2 cups vegetable stock

2 Portabello mushrooms, large

2 cloves garlic

1/2 onion, small

1 stalk celery, finely chopped

1/4 cup sweet peppers, finely chopped

1/4 cup mushrooms, finely chopped

1 tbsp sweet Thai Chili sauce

1/2 tbsp Worcestershire sauce

1/2 cup Cheddar cheese, grated

Salt and black pepper to taste

 

Directions

  • Preheat oven to 350F.

  • Lightly grease non-stick baking tray.

  • Cook quinoa in vegetable stock until white rings appear around quinoa.

  • Remove stem and insides of the Portabello mushrooms.

  • While quinoa is cooking, sauté onion and garlic until aromatic. Then add vegetables and cook until softened.

  • Add Chili sauce and Worcestershire sauce and cooked quinoa. Mix well. Adjust salt and pepper to taste.

  • Stuff mushrooms and sprinkle with cheese

  • Place in oven for 10-15 minutes until cheese is melted.

  • Remove and enjoy!

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