Quinoa-Feta Stuffed Mushrooms

Yield:
24 stuffed mushrooms
Level:
Easy
Directions
  • Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.

  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.

  • Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.

  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    Thanksgiving Entertaining