Roasted Vegetable and Quinoa Stuffed Mushrooms with Goat Cheese

These savory stuffed mushrooms are filled with a tasty combination of roasted vegetables, fluffy quinoa, and creamy goat cheese. Onions, carrots, spinach, and sun-dried tomatoes get roasted until caramelized, then mixed with herb-seasoned quinoa and tangy goat cheese. This flavor-packed filling goes into mushroom caps and bakes until hot and melty. Making an elegant passed appetizer or easy vegetarian main dish, this recipe celebrates seasonal produce in the best way.

Ingredients

To make 24 stuffed mushrooms, you will need:

• 24 large stuffing mushrooms, stems removed
• 1 small onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup cooked quinoa
• 1⁄4 cup oil-packed sun-dried tomatoes, chopped
• 2 cups fresh spinach, chopped
• 1⁄3 cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Step-by-Step Instructions

Putting these stuffed mushrooms together is easy:

1. Preheat oven to 400°F. Clean mushrooms, remove stems, and arrange caps on a baking sheet.
2. Toss onion, carrots, and garlic with 1 tbsp olive oil. Roast 15 minutes until tender.
3. In a bowl, mix roasted veggies, quinoa, sun-dried tomatoes, spinach, goat cheese, oregano, salt, and pepper.
4. Divide filling evenly among mushroom caps, mounding slightly.
5. Drizzle mushrooms with remaining 1 tbsp olive oil. Bake 20 minutes until heated through.
6. Garnish with parsley if desired. Enjoy!

Choosing High Quality Ingredients

Seek out the best fresh produce and ingredients:

Mushrooms

• Select large white or cremini mushrooms, about 2-3 inches.
• Wipe clean, don't wash to prevent sogginess.
• Remove stems carefully without tearing.

Vegetables

• Fresh, in-season produce for best flavor.
• Pre-roast vegetables to deepen flavor.
• Spinach provides color and nutrition.

Cheese and Herbs

• Soft, tangy goat cheese.
• Bright parsley, oregano, thyme.
• Quality extra virgin olive oil.

Choose the freshest ingredients for maximum flavor payoff.

Preparing the Mushrooms

For best results when prepping mushrooms:

• Select mushrooms with intact, exposed gills.
• Use a spoon to gently remove stems.
• Scrape out any excess gills.
• Rinse caps quickly if needed.
• Pat very dry before filling to prevent sogginess.
• Work gently to avoid tearing delicate caps.

Proper prep prevents mushrooms from getting slimy when baked.

Roasting the Vegetables

Roasting intensifies the veggies' sweetness:

• Toss diced veggies in olive oil to coat.
• Spread in a single layer on a sheet pan.
• Roast at 400°F for 15 minutes until browned.
• Stir halfway through for even cooking.
• Onions and carrots caramelize and sweeten.
• Let cool slightly before stuffing mushrooms.

Roasting boosts the vegetables' depth of flavor.

Assembling the Stuffed Mushrooms

To assemble:

• Mix roasted veggies, quinoa, goat cheese, herbs.
• Season filling to taste.
• Divide filling evenly among mushrooms.
• Mound filling slightly on each cap.
• Drizzle mushrooms with olive oil.
• Bake at 400°F for 20 minutes.

Evenly baked stuffed mushrooms look and taste their best.

Serving Suggestions

These stuffed mushrooms pair well with:

• Dipping sauces like roasted red pepper hummus.
• Marinara sauce for dipping.
• Herb garnishes like parsley, dill, chives.
• Crudités and crackers on a grazing table.
• Fresh green salad or classic caesar salad.
• Crusty bread, pita chips, or flatbread.

Offer a selection of accompaniments to round out an appetizer spread.

Storage and Leftovers

For safe storage and reheating:

• Refrigerate leftovers in an airtight container up to 4 days.
• Reheat in a 375°F oven until warmed through.
• Microwave in 30 second intervals if needed.
• Freeze baked mushrooms up to 3 months.
• Thaw before reheating in the oven.

With proper storage, you can enjoy these stuffed mushrooms again later.

Nutrition Facts

These roasted veggie stuffed mushrooms provide:

• Fiber, B vitamins, and minerals from the quinoa and veggies.
• Protein from mushrooms, quinoa, and goat cheese.
• Antioxidants like selenium, carotenoids, and vitamin C.
• Prebiotics and probiotics for gut health.
• Anti-inflammatory benefits from olive oil and spinach.

They make a nutritious plant-based appetizer or vegetarian main dish.

Conclusion

These roasted vegetable and quinoa stuffed mushrooms are flavorful bite-sized bundles of goodness. Roasting caramelizes the onions, carrots, and spinach to bring out their natural sweetness before stuffing them into mushroom caps along with protein-packed quinoa and tangy goat cheese. Fresh herbs add aromatic notes to tie everything together. Made with seasonal produce at its peak, they make an elegant passed appetizer or easy vegetarian dinner. For a deliciously flexible recipe that celebrates the season’s bounty, add these stuffed mushrooms to your repertoire.

5 Frequently Asked Questions about Stuffed Mushrooms

1. What is the best way to cook stuffed mushrooms?

Baking at 375-400°F for 15-20 minutes until hot in the center ensures stuffed mushrooms cook through without getting soggy.

2. How long do baked stuffed mushrooms last?

Stored in an airtight container in the fridge, leftover stuffed mushrooms will keep for 3 to 4 days.

3. Can you freeze stuffed mushrooms?

Yes, baked stuffed mushrooms freeze well for 2-3 months. Thaw before reheating in a 375°F oven until hot.

4. What other fillings work in stuffed mushrooms?

Some other tasty fillings include sausage, cream cheese, crab meat, ricotta, spinach-artichoke dip, etc.

5. What apps go well with stuffed mushrooms?

Serving alongside crackers, crudités, cheese, olives, nuts, and fresh fruits makes a nice starter spread.