Quinoa and Vegetable Stuffed Mushrooms

These quinoa and vegetable stuffed mushrooms are a delicious and easy way to get your veggies in. They're perfect for a light lunch or dinner, and they can be made ahead of time and reheated when you're ready to eat.

I first came up with this recipe when I was looking for a way to use up some leftover quinoa. I had some vegetables in the fridge that needed to be used up, so I decided to combine everything and stuff it into some mushrooms. The result was so delicious that I've been making it ever since.

Prep time: 20 | Cook time: 25 | Serves: 6

Ingredients

• 12 large mushrooms
• 1 cup cooked quinoa
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped zucchini
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1 egg
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Remove the stems from the mushrooms and chop them finely.
3. In a large bowl, combine the quinoa, onion, bell pepper, zucchini, sun-dried tomatoes, basil, Parmesan cheese, egg, salt, and pepper.
4. Stuff the mushroom caps with the quinoa mixture.
5. Place the mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is set.
6. Serve immediately.

Why It Works

• The quinoa and vegetables provide a hearty and filling base for the stuffing.
• The sun-dried tomatoes add a pop of sweetness and acidity.
• The basil adds a fresh and herbaceous flavor.
• The Parmesan cheese adds a nutty and umami flavor.
• The egg helps to bind the stuffing together.