These superfood quinoa stuffed mushrooms might be the healthiest appetizer or party food you probably make. You can’t beat this combo: vegan, gluten-free, oil-free, full of protein from the quinoa, antioxidants from pomegranate seeds, creaminess from tahini paste, and many benefits umami mushrooms. But that's not all. The quinoa is infused with maca, a mineral-packed superfood. Delicious food for the soul and many wonders for your body — could it be any better?
Superfood Quinoa Stuffed Mushrooms [Vegan, Gluten-Free]
Serves
4-5
Ingredients
- 10 ounces closed-cup mushrooms
- 1/2 cup pomegranate seeds for topping
- 3 heaping tablespoons tahini
- 2 tablespoons maca powder
- 1/4 cup fresh parsley, chopped
- 1/2 cup uncooked quinoa
- Salt and pepper, to taste
Preparation
- Start with cleaning the mushrooms and removing the stems. Next, place the mushrooms on a baking sheet prepared with parchment paper and bake for around 15 minutes at 410°F. While you do this, cook the quinoa according to the manufacturer’s instructions.
- When the quinoa is done, add all the other ingredients to a bowl, mix well.
- Stuff the mushrooms, season with salt and pepper, and serve.
Notes
Mushrooms tend to have some liquid after baking, so please make sure before filling to dry them with a paper towel. Or, turn them upside down to get rid of and the excess liquid. This way, the mushrooms won't be watery and will be ready for the filling.
About The Author
Florian Nouh
See My RecipesFlorian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.
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