This stuffed mushroom recipe is a delicious and healthy way to start off the New Year, they’re perfect for serving as appetizers at a New Years Eve Party and were a hit at my annual Christmas Birthday Cocktail Party!
Quinoa Stuffed Mushrooms
- ¼ cup quinoa (uncooked)
- ½ cup parmesan cheese
- 2 garlic cloves (minced)
- 2 tbsp green onions (chopped)
- 2 tbsp fresh basil (chopped)
- 2 tbsp sun dried tomato pesto (click for recipe)
- 24 baby bella (or crimini mushrooms (stems removed))
- 2 tbsp Enzo Basil Olive Oil
- Preheat oven to 400°.
- Add the quinoa and ½ cup water to a small saucepan.
- Bring to a simmer then lower the temperature and cover.
- Cook for 15 minutes.
- Add the parmesan cheese, garlic, green onions and basil to a small mixing bowl.
- Add the cooked quinoa and sun dried tomato pesto.
- Mix well.
- Stuff the mixture into the mushrooms.
- Drizzle with the olive oil then place into the oven for 25 minutes.
Adapted from Little Leopard Bock