QUINOA-FETA STUFFED MUSHROOMS
Steps:
- Cook 1/4 cup quinoa as the label directs, then spread on a baking sheet to cool.
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Combine the cooled quinoa, 1/2 cup each chopped scallions and chopped toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta and 2 tablespoons chopped sun-dried tomatoes in a bowl. Drizzle with olive oil, season with salt and toss. Divide among the mushroom caps.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet.
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jecinta Wilmwa
[email protected]Delicious! I made these for dinner last night and they were a hit. The mushrooms were cooked perfectly and the filling was flavorful and cheesy. I will definitely be making these again.
Muhammed sharif
[email protected]These were easy to make and turned out great! I used a mix of white and cremini mushrooms and they were all cooked evenly. The filling was flavorful and cheesy, and the mushrooms held it all together perfectly.
Larwa Collins
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. The filling was delicious and the mushrooms were cooked to perfection. I will definitely be making these again.
Yosef Niguse
[email protected]These were good, but not great. The mushrooms were a bit dry and the filling was a little bland. I think I would have liked them better if I had used a different type of mushroom, like portobello.
Buddha Bista
[email protected]I made these for a potluck and they were a huge success. Everyone loved them! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well. The filling was flavorful and the mushrooms were cooked perfectly.
Benjamin Sithole
[email protected]These were a bit time-consuming to make, but they were worth it. The mushrooms were stuffed to the brim with a flavorful quinoa and feta filling. I served them with a side of roasted vegetables and they were a hit.
Josie Shoen
[email protected]I've made this dish several times now and it's always a winner. The mushrooms are always cooked perfectly and the filling is delicious. I like to add a little bit of chopped sun-dried tomatoes to the filling for extra flavor.
Sadin Ahmed
[email protected]These were easy to make and turned out great! I used a mix of white and cremini mushrooms, and they were all cooked evenly. The filling was flavorful and cheesy, and the mushrooms held it all together perfectly.
Keitumetse Maphanga
[email protected]I'm not usually a fan of mushrooms, but these were delicious! The quinoa and feta filling was flavorful and the mushrooms were tender and juicy. I'll definitely be making these again.
MarkoFaca
[email protected]These quinoa-feta stuffed mushrooms were a hit at my dinner party! The combination of flavors and textures was perfect, and the mushrooms were cooked to perfection. I will definitely be making this dish again.