Go Back
–+ servings
Print Pin
5 from 4 votes

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
Cook Time 42 minutes
Servings 8
Calories 105kcal
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: 105kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 336mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 5.9mg | Calcium: 62mg | Iron: 1mg