Photo Credit: www.TheHealthyApple.com
I love making versatile recipes that can be eaten as snacks, appetizers or even full meals. My Carrot n’ Quinoa Stuffed Mushrooms are one of those great recipes! Stuffed mushrooms are a great option for appetizers at a dinner party or a quick afternoon snack. Many appetizers are heavy on gluten or dairy, so they aren’t allergy-friendly or healthy but this recipe is super easy to make and packed with a bunch of my favorite healthy super foods including quinoa, wild rice, carrots, olive oil, and mushrooms. These mushrooms are filled to the brim with a handful of nutrients! They are also free of gluten, dairy, and soy, so they’re a great option for those of you who have allergies or food sensitivities.
Ingredients (Serves 8)
- 24 large organic button mushrooms
- 2 Tbsp. extra virgin olive oil
- 1/4 cup Vidalia onion, minced
- 1/2 cup cooked wild rice
- 1/2 cup cooked red quinoa
- 2 large carrots, peeled and grated
- 1/2 cup pine nuts, finely chopped
- 2 Tbsp. organic salsa
- 1/4 tsp. sea salt
- 1/2 tsp. pepper
- Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
- Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.
- In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.
- Add cooked wild rice, quinoa, carrots, pine nuts, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.
- Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with wild rice mixture.
- Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.
- Remove from the oven and serve warm.