Greek Quinoa, Feta, and Spinach Stuffed Mushrooms

Greek Quinoa, Feta, and Spinach Stuffed Mushrooms

 

 

Looking for a simple appetizer that has really complex flavors but still is easy to make? These Quinoa, Feta and Spinach Stuffed Mushrooms are sure to hit the spot! The flavor profile is classically Greek with hints of lemon and dill to complement the tart tangy feta cheese. They can be made up to 2 days ahead of your party or dinner when kept in the fridge and then baked according to the directions for a quick appetizer that won't keep you away from your guests. Better yet, bring everyone into the kitchen and make them together! Drizzle generously with your favourite balsamic vinegar and olive oil at service for a gourmet flair. Everyone will be begging you to make these for every party!

 

Quinoa, Feta, and Spinach Stuffed Mushrooms

Organic Grains Red, Black, or Tri-color Quinoa| ½ cup
Extra Virgin Olive Oil| 2 Tbsp.
Yellow Onion, minced| ¼ cup
Garlic, fresh minced| 1 Tbsp.
Baby Spinach, cooked, chopped and drained| ½ cup
Feta Cheese Crumbles| 1 cup
Cream Cheese| ¼ cup
Dill, dry| 1 ½ tsp
Parsley, minced| 1 Tbsp.
Fresh ground black pepper| ¼ Tsp
Lemon zest| 1 Tsp
Large Cremini Mushrooms, cleaned with stems removed|20 (about 1 lb)

 

Directions: Cook quinoa in 1 cup of water over low heat for 20 minutes. While quinoa is cooking Saute the onions and garlic in the olive oil until golden brown. Add the spinach and cream cheese until smooth.

Remove from the heat. Add 1 cup of cooked quinoa and all remaining ingredients to the spinach mixture. Spoon the mixture evenly between the mushroom caps.

Bake 350°F for 20-25 minutes until the mushrooms are golden and tender. Garnish with additional minced fresh parsley. Season with salt and pepper. Serve warm with a drizzle of balsamic vinegar if desired. 

Estimated Nutritional Information: Serves 6 (3 mushrooms each) Calories 70, Fat 5 g, Protein 4 g, Carbs 8 g


Older Post Newer Post