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Cooking Onions

Herbed Stuffed Mushroom Appy

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Starter
Servings 30 mushrooms

Ingredients
  

Mushrooms

Instructions
 

  • Preheat oven to 400 Degrees Fahrenheit.
  • In a small sauce pan, bring vegetable broth and quinoa to a boil. Cover and reduce to simmer, cooking for 13-15 minutes. Fluff with fork before allowing quinoa to cool.
  • While waiting for quinoa to cook, wash mushrooms well. Remove stems by gently pushing the stem to one side until you hear a quiet click (indicating the stem has detached); be careful to keep mushroom tops in-tact.
  • Finely dice mushroom stems and set aside.
  • In a medium frying pan, heat 2/3 of oil on medium. Sauté onions and mushroom stems (stirring often) until tender, 4-5 minutes. Remove from heat and allow to cool.
  • While waiting for mixture to cool, prepare a medium baking sheet with tinfoil and left-over oil. Evenly space the mushroom caps on baking sheet.
  • Stir egg whites, quinoa, walnuts, herbs and spices into cooled mushroom mixture.
  • Using a small spoon, scoop ~1 tsp of filling into the mushroom caps. Sprinkle each cap with ~1/3 tsp of cheese.
  • Bake until cheese is fully melted & begins to brown and mushrooms are tender, 12-14 minutes. Serve warm.

Notes

To make this recipe dairy free and vegan: replace the cheese with nutritional yeast, or use a cheese substitute.  If making this (or any other substitution) I recommend re-calculating the macros using each ingredient used for accuracy.
Tip! If you're making these mushrooms for a social gathering, do not bake the prepared dish ahead of time. Pack the unbaked, stuffed mushroom caps (complete with cheese topping) in an oven-safe baking dish to bring. Simply request the party host(ess) warms the dish before serving.
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