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Quinoa Veggie Stuffed Mushrooms

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 182kcal
Author: Rachael Yerkes

Equipment

Ingredients

  • 1 c Quinoa cooked
  • 1 Tbs Olive Oil
  • 3 Large sweet mini peppers diced
  • 1/2 cup Yellow onion diced
  • 1 cup Zucchini diced
  • 1/2 cup Tomatoes diced
  • 1/2 cup Fresh mozzarella cubed
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 1/2 tsp Kosher salt
  • 1/2 tsp Black pepper
  • 1 lb White Mushrooms stems removed

Instructions

  • Wash and stem your mushrooms. You can remove the gills too, but I left them in because the stems were big enough.
  • Heat olive oil in a medium or large skillet over medium heat. Once heated, add peppers, zucchini and onions, and stir in seasonings. Cook until tender about 5-8 minutes.
  • Once vegetables are tender, add in the cup of cooked quinoa, diced tomatoes, and mozzarella.
  • Stir together on medium heat for about a minute.
  • Remove from heat, and use a spoon to scoop mixture into mushroom caps. Heap them so they are full.
  • Bake at 350 for 20 minutes, until mushrooms are cooked through.

Nutrition

Calories: 182kcal | Carbohydrates: 24g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 261mg | Potassium: 517mg | Fiber: 3g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg