Stuffed mushrooms have been a go to holiday appetizer in my family. Usually it also involves a little bit of ground pork and bread crumbs, which is amazing. This is a little bit of a different take, but I love them! If you don’t have nutritional yeast top them with shredded parmesan or vegan parmesan. I also used pre-sprouted quinoa for them. I love this brand TruRoots for reasonably priced sprouted grains and beans when I don’t feel like doing the process myself. But, if you are feeling inspired here is how you sprout your own quinoa, A Guide to Soaking and Sprouting.
If you’re making this for a larger group just double the recipe and use 16 mushrooms. Also, save the stems to toss them in other meals. If it’s for the holidays you’re likely making gravy and you can add them to the gravy.
- 8 medium sized baby bella mushrooms
- 2 tablespoons of finely chopped celery
- 2 tablespoons of finely chopped green onion
- 1/2 cup of cooked quinoa
- About 8 finely chopped mixed olives
- Nutritional Yeast
- 1/8th teaspoon salt
- 1/8th teaspoon pepper
- 1/2 teaspoon of finely chopped rosemary or 1/4th teaspoon if using dried rosemary
- Pre-heat the oven to 350 degrees F.
- Boil the quinoa according to the directions on the package, if you don’t have some already prepared.
- Chop the green onion, celery, and olives.
- Stir fry the onion and celery in some olive oil for about 5 minutes on medium heat.
- Combine the 1/2 cup of quinoa and vegetables. Add the salt and pepper and stir to combine.
- Pull the stems out of the mushrooms and wash thoroughly. Use your hands to coat the mushrooms in olive oil. Stuff the mushrooms with the quinoa, onion, and celery mixture. Place in the oven for about 15-20 minutes.
- Top the stuffed mushrooms with nutritional yeast and the minced olives.
- Let it cool for about 5 minutes.
- Best served when warm.
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