This stuffed mushroom recipe is a delicious and healthy way to start off the New Year, they’re perfect for serving as appetizers at a New Years Eve Party and were a hit at my annual Christmas Birthday Cocktail Party!
Great Italian flavors are combined with protein-filled quinoa and stuffed into hearty baby bella mushrooms for a gluten free, vegetarian bite-sized appetizer that everyone is sure to love!
- ¼ cup quinoa (uncooked)
- ½ cup parmesan cheese
- 2 garlic cloves (minced)
- 2 tbsp green onions (chopped)
- 2 tbsp fresh basil (chopped)
- 2 tbsp sun dried tomato pesto (click for recipe)
- 24 baby bella (or crimini) mushrooms (stems removed)
- 2 tbsp Enzo Basil Olive Oil
Preheat oven to 400°.
Add the quinoa and ½ cup water to a small saucepan. Bring to a simmer then lower the temperature and cover. Cook for 15 minutes.
Add the parmesan cheese, garlic, green onions and basil to a small mixing bowl.
Add the cooked quinoa and sun dried tomato pesto.
Stuff the mixture into the mushrooms.
Drizzle with the olive oil then place into the oven for 25 minutes.
Serve these bite sized savory treats as an appetizer at an Italian dinner party or as a delectable hors d’oeuvre at a cocktail party!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.