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Gluten Free Stuffed Mushrooms with Zucchini Quinoa Stuffing
Gluten Free Stuffed Mushrooms with Zucchini Quinoa Stuffing, a vegetarian appetizer.
Course
Appetizer
Cuisine
American
Prep Time
6
minutes
minutes
Cook Time
42
minutes
minutes
Servings
8
Calories
105
kcal
Author
Robin Gagnon
Ingredients
1
lb
mushrooms
1
tbs
butter
½
cup
quinoa
1
garlic clove
minced
1
zucchini
diced small
1
cup
organic low sodium vegetable or chicken stock
2
tbs
white wine
1
bay leaf
½
teaspoon
lemon zest
½
cup
cheese
Italian blend shredded
Instructions
Separate the stems from mushroom caps. Small dice the stems, and set aside.
Melt butter in skillet over medium heat.
Add quinoa, garlic, and zucchini squash. Saute until quinoa is toasted, then add mushrooms and saute another minute.
Add stock, wine and bay leaf, reduce heat to simmer and cover. Quinoa should be fully cooked and fluffy in about 20 minutes.
Preheat oven to 375 degrees.
Remove from heat, and stir in the cheese. When cool enough to handle hand pack stuffing into mushroom caps.
Coat a baking dish with non-stick cooking spray and arrange mushrooms in it.
Bake for 16-18 minutes.
Serve with sprinkle of Parmesan cheese or squeeze of lemon.
Notes
*about 5" long
Nutrition
Calories:
105
kcal
|
Carbohydrates:
10
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
70
mg
|
Potassium:
336
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
165
IU
|
Vitamin C:
5.9
mg
|
Calcium:
62
mg
|
Iron:
1
mg