Start your day with our flavorful Quinoa and Veggie Stuffed Mushrooms. Packed with nutritious ingredients, this breakfast option is both satisfying and delicious.
Quinoa and Veggie Stuffed Mushrooms
Looking for a healthy and filling breakfast? Try our Quinoa and Veggie Stuffed Mushrooms recipe. These savory mushroom caps are filled with a tasty mixture of cooked quinoa, diced vegetables, and Parmesan cheese.
With a delightful combination of flavors and textures, this dish is a great way to kickstart your day on a nutritious note.
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Quinoa and Veggie Stuffed Mushrooms
Ingredients
- 8 large mushrooms, stems removed
- 1/2 cup cooked quinoa
- 1/4 cup diced bell peppers
- 1/4 cup diced zucchini
- 1/4 cup diced red onion
- 1/4 cup diced tomatoes
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
Nutritional Information (Per Serving)
- Calories: 120
- Protein: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Fat: 5g
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the cooked quinoa, diced bell peppers, zucchini, red onion, tomatoes, Parmesan cheese, chopped parsley, olive oil, salt, and pepper.
- Place the mushroom caps on a baking sheet, cavity-side up.
- Spoon the quinoa and veggie mixture into each mushroom cap, pressing it down gently.
- Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
- Serve the quinoa and veggie stuffed mushrooms as a delicious and nutritious breakfast option.
Service Suggestion
- Pair with a poached egg on top for an extra protein boost.
- Serve alongside a cup of hot herbal tea or freshly squeezed orange juice.
Notes
- Top the stuffed mushrooms with a sprinkle of breadcrumbs for added crunch.
- Serve with a side of fresh salad greens for a complete breakfast meal.
