Jul 272011
 
Summer is the season of bar-b-ques, pool parties, pot lucks, happy hours, and all sorts of other festivities.  You never want to show up empty handed.  Instead of showing up with something overdone like chips and salsa, or something super unhealthy like store bought pasta salad, or something straight up boring like a veggie tray, bring something like this.  Marinated mushroom caps stuffed with quinoa, goat cheese, and veggies.



You can really mix any vegetables into these, but this time I used sundried tomatoes, corn, and fresh basil because it seemed like a summery combo.  Beneath the quinoa was a little bit of goat cheese (amazing little surprise don’t you think?).  Gotta admit these do take a few steps…marinating the mushrooms, cooking them, and then filling with the mixture.  But it’s totally worth it and will impress whoever you serve them to.


Nutritional highlights:  I was surprised to find out that a few of my work friends who I served these to had never tried Quinoa.  They were totally missing out on all the fun!  Quinoa is a great source of protein and it’s so versatile.  Great way to have a high protein, vegetarian meal option.  Goat cheese adds a little calcium and the vegetables add vitamins, texture, and color.  If I were to make these again, I’d use big portobello mushroom caps to make it a main course instead of an app.  SO good.


Marinated Mushroom Caps

This recipe can be used for portobello burgers, or minis or full sized shrooms for stuffing
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 small or 1 large garlic clove, minced
  • 1 teaspoon dried herbs (either parsley, oregano, rosemary, basil, or a combo)
  • salt and pepper to taste
  • 8 large or 24 baby portobellos
Prepare mushrooms by remove stems and scooping out the gills with a spoon.  Whisk above ingredients and pour over prepared mushroom in a dish or ziplock bag.  Let marinate for at least 30 minutes.  If planning to stuff, pre bake at 350 for about 15-20 minutes or until soft. Try to pour off any excess liquid that has accumulated from the mushrooms. If making burgers, simply put on the grill and cook until softened and browned.  

For the quinoa filling: Cook quinoa according to instructions on the box.  I usually use vegetable broth instead of water for extra flavor.  Mix in vegetables of choice.  I used frozen corn, chopped sundried tomatoes, and basil but you could use any combination you can think of.  Put a little goat cheese into each pre baked mushroom cap.  Top with as much of the quinoa filling as you can.  Sprinkle a little parmesan cheese on top (optional) and put under the broiler until the cheese melts.  Enjoy these hot or cold for a main course or an app!





  3 Responses to “Summer Quinoa Stuffed Mushrooms”

  1. Uh oh, Freudian slip — clearly in reality you wish you had a cookie instead of mushrooms: “marinating the mushrooms, cookie, and then filling with the mixture.” But if I liked mushrooms I’d totally be into them – love everything else about this dish!

  2. I can attest that these are amazing! The combo and ratio of mushroom and quinoa was wonderful. Please cook them again!-Rachel

  3. Rica I’m gonna have to get you to proof read before I post. I’m certain I probably did want a cookie as I was writing this and alas, what waas supposed to say “cooking” became cookie. Also, stuff peppers with quinoa insteadddd!

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