Go Back Email Link
+ servings

Quinoa Stuffed Mushrooms – Easy Eats Magazine

These quinoa stuffed mushrooms are filled with my favorite italian flavors: sweet shallots, fragrant garlic, salty capers and sharp goat cheese. 
Course Appetizer, Snack
Cuisine American
Keyword mushroom
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 Mushrooms
Calories 64kcal
Author Alyssa


  • 15 crimini mushrooms stemmed
  • 1 ?3 cup cooked quinoa
  • 1 ?3 cup shredded sharp cheese I chose goat
  • 1 shallot diced
  • 2 garlic cloves minced
  • 2 tablespoons capers finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh basil coarsely chopped
  • 1 teaspoon crushed red pepper
  • Salt & pepper to taste


  • Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and place the mushrooms, stem side up, and set the sheet aside.
  • Heat 1 tablespoon olive oil in a saute pan over medium heat and saute the shallots, garlic and capers until fragrant, about 2 - 3 minutes.
  • Add the cooked quinoa, sauteed vegetables and cheese to a mixing bowl. Stir to combine. Toss with the fresh basil and crushed red peppers. Season with salt and pepper.
  • Spoon the mixture into each of the mushrooms, about 1 teaspoon into each (depending on the size). Bake in the center of a warmed oven until the mushrooms have softened and the topping begins to brown, about 20 - 25 minutes. Serve immediately.


This recipe is easily doubled (or even tripled) if you're feeding a crowd or taking them to a party.


Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 93mg | Potassium: 118mg | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 0.4mg