“I’m Stuffed” Mushrooms
What do you get when you cross quinoa salad and a mushroom? You get these nutritious vegetarian treats! These stuffed mushrooms can be a full meal, or a side dish or appetizer. Ditch the cheese to make these vegan and dairy-free… but make sure you add a pinch of salt to replace the salt content in the parmesan. Your kids will love making and eating these! Enjoy 🙂
What you’ll need:
1 package of ‘stuffing’ mushrooms
3/4 cup cooked and cooled quinoa (any color)
1 teaspoon olive oil
1/4 cup chopped spinach
1/4 cup grated parmesan cheese
1 shallot chopped fine
1/2 cup shredded mozzarella cheese
Measuring cups & spoons
Small frying pan
Let’s get cookin’:
Step 1: Pre-heat oven to 325 degrees – ***AS ALWAYS – PLEASE BE CAREFUL WITH LITTLE HANDS AND A HOT OVEN.
Step 2: ADULT (or older child) ONLY: heat olive oil over medium heat. Add shallots and cook until brown – stirring frequently with the spatula. **You can also add in 1 glove of garlic minced for extra flavor. Add in spinach and cook until wilted.
Step 3: Turn off heat and stir in quinoa. Let cool for 10 minutes before mixing in the parmesan.
Step 4: Prepare the mushrooms by removing the centers and wiping them off with a damp paper towel.
Step 5: Use a measuring spoon to scoop mixture into the mushrooms and place on the baking sheet. Sprinkle mozzarella cheese on top of each mushroom and bake for 10 – 15 minutes.
Step 6: Remove and let cool for a few minutes before enjoying!