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Quinoa Stuffed Mushrooms

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $4.64 One serving costs about $4.64

$4.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,lunch,main course,starter,snack,appetizer,main dish,antipasto,hor d'oeuvre,dinner
spoonacular Score:90%

Spoonacular Score: 90%

 

Quinoa Stuffed Mushrooms is a hor d'oeuvre that serves 2. For $4.64 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 577 calories, 22g of protein, and 21g of fat per serving. This recipe from Foodista requires quinoa, tomato, garlic powder, and onion. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 89%, this dish is outstanding. Try Quinoa Stuffed Mushrooms, Quinoa Stuffed Portobella Mushrooms with Burrata, and Pizza Quinoa Stuffed Portabella Mushrooms for similar recipes.

Sparkling Wine and Sparkling rosé are great choices for Stuffed Mushroom. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Gosset Celebris Extra Brut rosé. Reviewers quite like it with a 5 out of 5 star rating and a price of about 215 dollars per bottle.

Gosset Celebris Extra Brut Rose

This cuvee is designed to appeal to the most discerning palate and,more generally, anyone looking for a touch of romance in their apéritif. Its freshness, with notes of red fruit (strawberry, raspberry and redcurrant), provides a smooth, comfortable sensation that lingers with hints of pink grapefruit.This champagne can be served as an accompaniment to carefullychosen dishes such as salmon, a strawberry and tomato gazpacho with basil, or panfriedscampi.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp cooking oil to saute
cooking oil to saute
2 cloves
2 cloves garlic
garlic
0.5 tsps
0.5 tsps garlic powder
garlic powder
0.5 tsps
0.5 tsps black ground pepper
black ground pepper
1 Tbsp
1 Tbsp olive oil to drizzle
olive oil to drizzle
0.5 cup
0.5 cup diced onion
diced onion
0.67 cup
0.67 cup diced orange bell pepper
diced orange bell pepper
0.67 cup
0.67 cup peas
peas
0.67 cup
0.67 cup peas
peas
0.67 cup
0.67 cup peas
peas
6 medium
6 medium portabella mushrooms
portabella mushrooms
1 cup
1 cup quinoa
quinoa
1 tsp
1 tsp sea salt
sea salt
0.67 cup
0.67 cup diced tomato
diced tomato
1.5 cups
1.5 cups water
water
1 Tbsp cooking oil to saute
1 Tbsp
cooking oil to saute
2 cloves garlic
2 cloves
garlic
0.5 tsps garlic powder
0.5 tsps
garlic powder
0.5 tsps black ground pepper
0.5 tsps
black ground pepper
1 Tbsp olive oil to drizzle
1 Tbsp
olive oil to drizzle
0.5 cup diced onion
0.5 cup
diced onion
0.67 cup diced orange bell pepper
0.67 cup
diced orange bell pepper
0.67 cup peas
0.67 cup
peas
0.67 cup peas
0.67 cup
peas
0.67 cup peas
0.67 cup
peas
6 medium portabella mushrooms
6 medium
portabella mushrooms
1 cup quinoa
1 cup
quinoa
1 tsp sea salt
1 tsp
sea salt
0.67 cup diced tomato
0.67 cup
diced tomato
1.5 cups water
1.5 cups
water

Equipment

baking paper
baking paper
baking sheet
baking sheet
sauce pan
sauce pan
oven
oven
aluminum foil
aluminum foil
frying pan
frying pan
baking paper
baking paper
baking sheet
baking sheet
sauce pan
sauce pan
oven
oven
aluminum foil
aluminum foil
frying pan
frying pan


Instructions

  1. Preheat oven to 375F.
  2. In medium sauce pan, add quinoa and water to boil (add optional pinch of salt), cover with tight fitting lid and turn heat down to simmer. Cook 15 minutes.
  3. Meanwhile, in medium saute pan, heat cooking oil and saute chopped mushroom stems, garlic and onion over medium heat. Add a dash of salt and pepper. Cook for about 5-7 minutes, stirring.
  4. Add diced tomato, bell pepper, and onion mixture to quinoa along with salt, pepper & garlic salt. Mix thoroughly and let it finish cooking with the lid on.
  5. Prepare baking sheet with parchment paper or tin foil and spray with non-stick spray.
  6. Lay washed and dried mushroom caps out on sheet and drizzle with olive oil and sprinkle with salt & pepper.
  7. Carefully stuff each mushroom cap with quinoa mixture and bake in oven for about 20-25 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.34
Ingredient
1 tablespoon cooking oil to saute
2 cloves garlic
½ teaspoons garlic powder
½ teaspoons black ground pepper
1 tablespoon olive oil to drizzle
½ cups diced onion
⅔ cups diced orange bell pepper
⅔ cups peas
⅔ cups peas
⅔ cups peas
6 mediums portabella mushrooms
1 cup quinoa
1 teaspoon sea salt
⅔ cups diced tomato
Price
$0.04
$0.13
$0.05
$0.03
$0.17
$0.18
$0.88
$0.86
$0.38
$0.55
$5.59
$1.52
$0.03
$0.29
$10.68

Nutritional Information

Quickview
655 Calories
26g Protein
20g Total Fat
95g Carbs
81% Health Score
Limit These
Calories
655k
33%

Fat
20g
32%

  Saturated Fat
2g
15%

Carbohydrates
95g
32%

  Sugar
19g
22%

Cholesterol
0.0mg
0%

Sodium
1213mg
53%

Get Enough Of These
Protein
26g
54%

Vitamin C
132mg
160%

Manganese
2mg
139%

Folate
359µg
90%

Phosphorus
862mg
86%

Vitamin B3
16mg
83%

Selenium
57µg
82%

Fiber
20g
80%

Copper
1mg
79%

Vitamin B6
1mg
66%

Vitamin A
3093IU
62%

Vitamin B1
0.91mg
61%

Potassium
2058mg
59%

Magnesium
234mg
59%

Vitamin B2
0.86mg
50%

Vitamin K
52µg
50%

Iron
7mg
41%

Zinc
6mg
41%

Vitamin B5
3mg
40%

Vitamin E
5mg
37%

Calcium
115mg
12%

Vitamin D
0.76µg
5%

Vitamin B12
0.13µg
2%

covered percent of daily need

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