Roasted Vegetable and Quinoa Stuffed Mushrooms

Introduction

Roasted vegetables and quinoa combine for the ultimate savory mushroom stuffing. The stuffing features a medley of diced zucchini, onions, peppers and tomatoes mixed with fluffy quinoa and herbs. It's used to generously fill cremini mushroom caps, then everything is roasted until tender. As the juices of the mushrooms and vegetables mingle, they develop unbelievable depth of flavor. These protein-packed stuffed mushrooms make a beautiful presentation and are perfect as an appetizer or light main. Both vegetarians and mushroom lovers will adore this recipe!

Benefits of Mushrooms

Mushrooms deliver a healthy dose of nutrients. Some of the top benefits include:

• Provide B vitamins like riboflavin, niacin and pantothenic acid
• Great source of selenium and copper
• Contain potent antioxidants like ergothioneine
• Linked to lower inflammation and cancer risk
• Provide volume and flavor with minimal calories

Their rich umami taste enhances any dish.

Nutrition Facts

1 cup raw mushrooms has:

• 21 calories
• 3g carbs
• 3g protein
• 1g fiber
• 5% DV copper
• 11% DV riboflavin

Ingredients

• Cremini mushrooms
• Olive oil
• Onion
• Zucchini, red bell pepper
• Cherry tomatoes
• Cooked quinoa
• Fresh herbs
• Garlic
• Cheese like parmesan or feta (optional)

Instructions

Prep the Mushrooms

Remove stems from mushrooms and scoop out center to make room for stuffing.

Roast the Veggies

Toss chopped onion, zucchini, bell pepper and tomatoes with oil. Roast in oven until soft, about 15 minutes.

Make the Stuffing

Mix roasted veggies with cooked quinoa, herbs, garlic and cheese. Season with salt and pepper.

Fill the Mushrooms

Pack each mushroom cap with the vegetable and quinoa stuffing.

Bake Stuffed Mushrooms

Bake stuffed mushrooms at 425°F for 15-20 minutes until tender.

Garnish and Serve

Garnish with chopped parsley if desired. Enjoy immediately!

Tips

• Look for firm, dry mushrooms with intact caps.
• Roast veggies at 400°F to caramelize flavors.
• Cook quinoa in vegetable broth for extra flavor.
• Stuff mushrooms generously for best presentation.
• Add nutty Parmesan cheese to the filling for a flavor boost.

Serving Suggestions

These flavorful stuffed mushrooms pair nicely with:

• A fresh garden salad
• Garlic bread or pita slices
• Roasted potato wedges
• Hummus and vegetable crudites

Storage

Store leftovers covered in the fridge up to 5 days. Reheat in a 350°F oven.

The stuffed mushrooms can also be frozen for 2-3 months.

Conclusion

These roasted vegetable and quinoa stuffed mushrooms are full of textures and big, bold flavors. Sweet roasted peppers, earthy mushrooms and hearty quinoa make a satisfying combination. Beautifully presented, they work for parties or as a weeknight meal. This veggie-loaded, protein-packed twist on a classic appetizer will quickly become a new favorite!

FAQs

Can you use different mushrooms?

Portobello or white button mushrooms also work well.

Do you need to pre-cook the quinoa?

Yes, the quinoa must be fully cooked before adding to the stuffing.

How long does it take to roast the veggies?

About 15 minutes in a 400°F oven until softened and lightly browned.

What herbs work best?

Parsley, basil, oregano or thyme all complement the veggies nicely.

How do you store leftovers?

Refrigerate in a covered container up to 5 days. Reheat before serving.