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.
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.