Quinoa and Sausage Stuffed Mushrooms

Bite-sized quinoa and sausage stuffed mushrooms are full of flavor! Don’t wait for a special occasion – they’re great as an afternoon snack any day of the week. 

Sausage and Quinoa Stuffed Mushrooms

After the coldest winter I can remember, it seems like spring is finally on its way. The temperatures rose to above freezing for the first time in what feels like forever, and I heard birds chirping this morning! I was flipping through my planner this morning when I noticed a theme to the recipes I plan to share in March. Quinoa and sausage stuffed mushrooms, roasted red pepper dip, potato cakes – it was completely coincidental; apparently I’m in the mood for snacks and small plates.

I made these stuffed mushrooms a few weeks ago and Shawn and I both loved them. They’re stuffed with a creamy mixture of mild chicken sausage, kale, and a splash of balsamic vinegar. I mixed quinoa to the stuffing instead of using bread crumbs – the quinoa adds protein to the recipe and gives the filling a great texture.

These stuffed mushrooms are pretty filling, so they work as either a heavy snack or as a component of a light meal.

Sausage and Quinoa Stuffed Mushrooms

Quinoa and Sausage Stuffed Mushrooms

Quinoa and Sausage Stuffed Mushrooms

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1/2 cup quinoa, rinsed
  • 1 cup water
  • 40 crimini (baby bella) mushrooms
  • 2 mild chicken sausages, finely chopped
  • 2 kale leaves, finely chopped
  • 1/4 cup cream cheese
  • 1 tablespoon balsamic vinegar
  • 1 cup part-skim mozzarella, shredded
  • 1 generous pinch crushed red pepper flakes

Instructions

  1. Heat your oven to 350F.
  2. Combine the quinoa and water in a small pot. Bring to a boil; cook 10-15 minutes or until the water has absorbed.
  3. Remove from heat and mix in the sausage, kale, cream cheese, and balsamic vinegar. Let cool slightly. Stir in the mozzarella and red pepper flakes.
  4. Use a paring knife to remove the mushroom stems and hollow out the caps. Arrange cut-side up on a baking sheet. Stuff about 1 heaping teaspoon of filling into each mushroom.
  5. Bake 20 minutes, or until the filling is bubbly and begins to brown.
  6. Serve warm or at room temperature.

Notes

1 serving = 5 mushrooms

Nutrition Information

Amount Per Serving Calories 164Total Fat 9gFiber 1gProtein 10g

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By on March 5th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

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