Stuffed mushrooms are classic, party perfect, bite size appetizers. Give this staid hors d’oeuvre a fun makeover by ditching the breadcrumb filling and using quinoa instead. Dill, feta, and spinach give the crowd-pleasing bites a little bit of Greek air. Add the feta cheese while the other filling ingredients are still warm so that it softens and helps bind the filling together. You can stuff the mushroom caps up to a day in advance and refrigerate in a single layer. Bake as directed, adding up to 5 minutes to the cook time to make sure the filling is thoroughly heated.
1/2 cup plus 1 tablespoon water
1/3 cup uncooked quinoa, rinsed and drained
1 tablespoon extra-virgin olive oil
1/4 cup minced shallots
4 garlic cloves, minced
5 ounces fresh baby spinach, coarsely chopped
3 ounces feta cheese, crumbled (about 3/4 cup)
2 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
36 large cremini mushrooms, stems removed
Est. added sugars 0g
How to Make It
Bring 1/2 cup plus 1 tablespoon water to a boil. Add quinoa; cover, reduce heat, and simmer 20 minutes or until quinoa is tender and liquid is absorbed. Fluff quinoa with a fork.
Preheat oven to 350°F.
Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and garlic; cook 5 minutes or until tender, stirring occasionally. Gradually add spinach, tossing constantly until spinach wilts. Remove from heat. Stir in quinoa, cheese, dill, salt, andpepper. Spoon mixture evenly into mushroom caps (about 1 1/2 teaspoons each). Arrange mushrooms on a foil-lined jelly-roll pan. Bake at 350°F for 25 minutes or until mushrooms are tender.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice