Be Well Kitchen: Carrot n’ Quinoa Stuffed Mushrooms Recipe

Stuffed Mushrooms

Photo Credit: www.TheHealthyApple.com

I love making versatile recipes that can be eaten as snacks, appetizers or even full meals. My Carrot n’ Quinoa Stuffed Mushrooms are one of those great recipes!  Stuffed mushrooms are a great option for appetizers at a dinner party or a quick afternoon snack. Many appetizers are heavy on gluten or dairy, so they aren’t allergy-friendly or healthy but this recipe is super easy to make and packed with a bunch of my favorite healthy super foods including quinoa, wild rice, carrots, olive oil, and mushrooms. These mushrooms are filled to the brim with a handful of nutrients!  They are also free of gluten, dairy, and soy, so they’re a great option for those of you who have allergies or food sensitivities.

Ingredients (Serves 8)

  • 24 large organic button mushrooms
  • 2 Tbsp. extra virgin olive oil
  • 1/4 cup Vidalia onion, minced
  • 1/2 cup cooked wild rice
  • 1/2 cup cooked red quinoa
  • 2 large carrots, peeled and grated
  • 1/2 cup pine nuts, finely chopped
  • 2 Tbsp. organic salsa
  • 1/4 tsp. sea salt
  • 1/2 tsp. pepper

Directions

  1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
  2. Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
  3. In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
  4. Add cooked wild rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
  5. Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with wild rice mixture.
  6. Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
  7. Remove from the oven and serve warm.

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