Ingredients
Scale
- 4 large sweet grape juiceobello mushrooms (about 4–5 inches in diameter)
- 1/2 cup cooked quinoa
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 2 tablespoons finely diced red onion
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Gently remove the stems from the mushrooms.
- Step 2: In a medium bowl, combine the cooked quinoa, goat cheese, walnuts, red onion, parsley, olive oil, salt, and pepper. Mix well to combine all ingredients.
- Step 3: Stuff the mushroom caps with the quinoa mixture, mounding it slightly on top.
- Step 4: Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Step 5: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat stuffed mushrooms in a preheated oven (350°F/175°C) for 10-15 minutes to avoid a soggy filling.
- Serve these stuffed grape juiceobello mushrooms as a flavorful appetizer or a light vegetarian main course alongside a fresh green salad.
- Don't overcrowd the baking sheet; give the mushrooms space so they steam instead of beautifully browning in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American