QUINOA-FETA STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories appetizer
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.
QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
- Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
- Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
QUINOA-STUFFED MUSHROOMS
These delicious stuffed mushrooms I created while experimenting with quinoa in the kitchen. The puree is key to keep the quinoa mixture together and add a special flavor. They are good and good for you!
Provided by Bdeebs
Categories Stuffed Mushrooms
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
- While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
- Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
- Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
- Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
- Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 13.7 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 328.5 mg, Sugar 2 g
QUINOA - STUFFED MUSHROOMS
Adapted from a recipe I found in a store magazine. I had these today and they were yummy, not to mention healthy. Quinoa contains 5g of protein, 3g of fiber and only 1g of sugar per 1/4 cup and its also very low fat. Try it!
Provided by LizAnn
Categories Grains
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Place quinoa in a bowl and fill with water swish around a few seconds. Let sit;.
- Separate mushroom caps from stems.
- Finely chop stems and measure out a generous 1/3 cup.
- Spray caps with olive oil spray inside and out. Set on baking sheet open side up
- Swish quinoa again and them drain in through a fine sieve strainer.
- Heat 1 tbs grape seed oil in a skillet over med-heat. Add leek, garlic and reserved mushroom stems, sautéing until fragrant. Stir in quinoa and broth. Bring to a boil.
- Cover, reduce heat and simmer till liquid is absorbed and quinoa is tender, 8-10 minute.
- Stir in lemon juice, walnuts and parsley.
- Season to taste with salt.
- With a teaspoon, pack stuffing inside mushroom caps, mounding high.
- Roast till hot and fork tender, about 10 minute
- Serve hot or at room temperature.
Nutrition Facts : Calories 79.2, Fat 4.4, SaturatedFat 0.5, Sodium 9.3, Carbohydrate 8.3, Fiber 1.2, Sugar 1.1, Protein 2.8
STUFFED MUSHROOMS WITH FETA
I found this recipe on another website, www.freshinthekitchen.co.nz. This recipe is a winner in my household. Seriously delicious. Served with steamed Kale, rice and Spicy Glazed Sweet Onions. A most enjoyable meal.
Provided by Kiwi Kathy
Categories Vegetable
Time 30m
Yield 10-12 mushrooms, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180 degrees.
- Wipe mushrooms with a damp cloth and carefully scoop out the stems.
- Finely chop the mushroom stems.
- Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
- Transfer to a medium sized bowl and let cool for a few minutes.
- Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
- Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
- Bake 20 minutes.
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