Quinoa stuffed Mushrooms Pizza
About:
These Stuffed Mushrooms make a wonderful light meal or an Appetizer. I just loved all of the fresh vegetables that were stuffed into the mushrooms! These mushrooms were so delicious, they were gone instantly.
A shower of fresh basil adds a whisper of summer to a dish that’s already bursting with flavor. I also added goat cheese to the mixture for lots of flavor and topped off the mushrooms with some mozzarella cheese. To me this dish was like a carb free vegetarian pizza.
Health benefits:
Portobello mushrooms provide a number of essential nutrients but don’t contain many calories, making them a nutritious addition to any diet. Portobello mushrooms have a moderately high amount of fiber. The macronutrients consist of fat, carbohydrates and protein. Portobellos have a balance of protein and carbs, and they are low in fat
Quinoa is high in protein and low in fat. It adds lots of fiber, which helps lower cholesterol. It has a mild nutty flavor and, to me, it’s like a blank canvas, since it can take on a variety of different flavors depending on the other ingredients it’s combined with. It’s super easy to prepare, similar to rice
Serves- 3-4
Preparation time-20 minutes
Cooking time-15 minutes
Baking time-15 minutes
Ingredients:
- Portabella mushrooms-4 large
- Olive oil -2tsp+ for baking
- Uncooked Quinoa- 3/4cup (rinsed thoroughly)
- Vegetable broth/water-11/2 cup
- Chopped red onion-1medium
- Chopped tomatoes-4 (seeded and diced) +for garnish
- Chopped bell peppers-1medium
- Roughly chopped Fresh basil-1/2cup
- Fresh Sage – a handful + for garnish
- Salt- to taste
- Ground black pepper-to taste
- Cayenne pepper-1/2tsp
- Low-fat cheese- for topping (optional)
Procedure:
- Clean Portobello mushroom by removing the stem and clean the gills wiping mushroom tops.
- Meanwhile bring quinoa and vegetable broth/water to a boil in a saucepan. Cover and simmer for 15-20minutes or until all the broth is absorbed. Take off from the flame and cool to room temperature.
- While the quinoa is cooking, heat olive oil in a pan- add red onion sauté until translucent.
- Add bell peppers, tomatoes and sauté until peppers are cooked and heated through.
- Season with salt, pepper, cayenne pepper/ chilli powder, basil, sage and saute for 1-2minutes
- Gently stir in the quinoa and turn off the flame-let it cool to room temperature.
For mushroom stuffing and baking:
- Take the cleaned mushroom brush some olive oil, season with salt and divide the filling equally into each mushroom cap.
- Sprinkle some cheese and bake for 10-12minutes or until warmed through and cheese is melted.
- Remove from oven place it on a serving plate, sprinkle with fresh sage, tomato and serve immediately.
Note:
- Stuffing can be personalised as per the taste.
- Brown rice/cous cous/white rice can also be used alternatively to quinoa.
- You could also stuff this mix into smaller mushrooms
I am bringing this to Angie’s FF#52 an healthy appetizer for Anniversary Part1.
Posted on January 22, 2015, in Appetizers, Breakfast, Indian, International, Main Course. Bookmark the permalink. 42 Comments.
Chitra love the stuffed mushrooms, tonight I am making stuffed quinoa balls, I will be posting tomorrow, they are so good, I hope you will stop by to check out my recipe!! 🙂 Thank you!!!
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I look forward to your recipe Amy….
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Reblogged this on The Militant Negro™.
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Thank you for your continued support
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You are absolutely a genius!!! Fabulous Chitra 🙂
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Thanks dear for your motivation and support….
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You rock dear:-) awesome
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Thanx a ton dear for all your encouragement and support…. am blessed….
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yummy..
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Thank you…. glad you liked it… good day… 🙂
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yum!!!!! I’m always struggling to find new recipes with veggies… thanks for sharing!
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It is my pleasure and glad to know you like the veggie recipes…My blog is only veg recipes…Please advise if you are looking a dish in particular and give my effort to make and post them..
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Wow! Home-made Pizza! You seem to be a great cook!
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Thanks Sindhu….You really motivate me with your support and encourgement
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Chitra, this looks like an extravaganza! What a great looking stuffed mushroom/pizza. I love mushrooms because of their anti-inflammatory properties. 🙂
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Thanks Frugal…Love to read your feedback all times..such an added energy
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Chitra!! You are here!! 😀 And pizza!! Wohoo!! These are so beautiful and delicious, of course!! Happy FF!! 🙂
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Thanks Jhuls…Anniversary for FF such a great feeling…It is a great to platform to meet and greet new people…Happy FF
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Pizza and mushrooms are two of my favorite things… these look SO GOOD!! Happy FF 😀
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Happy FF Amanda…Nice to meet you
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Love this recipe, Chitra. I could definitely make a meal of these stuffed mushrooms…delicious!
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Thanks Nancy..
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I just love mushrooms, and love that you brought us a delicious appetizer that would definitely serve as a great lunch. Happy FF Chitra!
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Thanks Julie…Server as appetiser or a light lunch 🙂 … Happy FF
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These looks so yummy, Chitra! I love using mushrooms for pizzas too!
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Thank you Debbie. .. glad you liked it… have a fabulous weekend… 🙂
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You too! 😊
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Love this healthy take on pizza appetizers, yummy!
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Thank you Michelle. … happy FF. .. 🙂
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Intriguing!
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Thanks Liz
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I am not a big fan of mushrooms – one of the few veggies I don’t like. Love the stuffing though Chitra – wonder what I might use instead of the mushrooms – any ideas 🙂
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Intresting ? Auntjuju…I will have to explore and if I comeacross will definately let you know..For now can think of Capsicum or tomatoes…
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Perfect – as tomatoes are my favorite veggie 🙂
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This is such a great idea, using Portobello mushrooms! Looks delicious!
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Thanks Nancy…Glad you liked it
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Fun! Looks so tasty too 🙂
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Thank you so much…Glad you liked it
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Thank you
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Thaanks Skd….Am really feeling great….Have a good weekend
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