Mediterranean Stuffed Mushrooms

Whenever I go to a party that I’m not hosting, I make sure to bring something on the healthier side with me. This doubles as a 1) a nice gesture, and 2) a backup option for when there aren’t a lot of foods being served that I want to eat. Successful moderation and healthy eating is all about being prepared, and I find that being ready with a healthy dish in social situations helps me balance out the not so great for me snacks and indulgences that I know I’ll have too.

So while everyone else is posting recipes for nachos and chicken wings this week, I want to post a different kind of recipe for you. These Mediterranean stuffed mushrooms are the perfect healthier appetizer to make for whatever Super Bowl party you are going to this weekend. I think stuffed mushrooms are a crowd pleaser too. Don’t people always seem to get weirdly excited about them? Just make sure to call them Mediterranean stuffed mushrooms instead of quinoa stuffed mushrooms, and you’ll be all set. Nobody will judge you for not bringing along a ranch dip or 4 bags of Doritos.

Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms

Makes a dozen stuffed mushrooms

Ingredients

  • 12 large cremini mushrooms, wiped clean with a damp paper towel and with stems removed
  • 1/2 cup quinoa, cooked per package directions
  • 1/2 cup red onion, diced
  • 1/2 cup walnuts, cut or crushed into small pieces
  • 1/2 cup white wine
  • 1 tbsp parsley
  • 1 tbsp dill
  • 2 tbsp sun-dried tomatoes, chopped
  • 1/3 cup feta cheese, crumbled
  • 2 extra virgin olive oil
  • Zest of 1 lemon
  • salt and pepper to taste
  • Cooking spray of choice

Directions

  • Preheat the oven to 425 degrees F.
  • Spray a baking sheet with cooking spray, then arrange the mushrooms with the holes facing down. Drizzle the extra virgin olive oil over the mushrooms, and season with salt and paper. Bake for 15 minutes.
  • While the mushrooms are baking, mix the cooked quinoa, the diced red onion, walnuts, white wine, parsley, dill, sun-dried tomatoes, crumbled feta, and lemon zest in a large bowl. Season with salt and pepper.
  • When the mushrooms finish cooking and have cooled, stuff them by scooping a spoonful of the quinoa mixture into each cap. Top with extra feta if desired.
  • Bake again in an oven preheated to 350 for 10-12 minutes or until heated through.

Mediterranean Stuffed Mushrooms

Although stuffed mushrooms are made with a veggie base, a lot of the time they use a creamy filling to bind the stuffing ingredients together. I like that this recipe is light and doesn’t need that. The lemon zest brings out a nice flavor among all the other Mediterranean based ingredients, and the quinoa is a healthier protein-packed substitution for bread crumbs. Plus, you can never go wrong with feta! I made these for Friendsgiving at Slesh and Will’s apartment last year, and everyone gobbled them right up.

Mediterranean Stuffed Mushrooms

This recipe yields 12 stuffed mushrooms, but just a warning, it definitely makes more stuffing than necessary. I ate the leftover stuffing up for lunch the next day as a Mediterranean quinoa salad, and it was delicious! You could also double the amount of mushroom caps if you want to use up the rest of the stuffing and bring a larger quantity of stuffed shrooms along.

Enjoy!

Readers, let’s chat! What are you doing for the Super Bowl this weekend? What’s a must have Super Bowl food or snack in your home?

If you’re looking for more Super Bowl food ideas, check out our Super Bowl party menu from when we hosted two years ago.

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