Flavored with portobello mushrooms, sweet potato, quinoa, and fresh herbs, these Quinoa-Stuffed Mushrooms make a delicious savory for afternoon tea.
Quinoa-Stuffed Mushrooms
Serves: 16
Ingredients
- 16 baby portobello mushrooms, cleaned and stemmed
- 2 teaspoons extra-virgin olive oil
- ¾ teaspoon fine sea salt, divided
- ⅓ cup tricolor quinoa
- ⅔ cup vegetable stock
- ½ cup mashed sweet potato
- 1 tablespoon pure olive oil
- 3 tablespoons minced shallots
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh parsley
- ½ teaspoon chopped fresh oregano
- ⅛ teaspoon ground black pepper
- ½ teaspoon fresh lemon juice
- Garnish: fresh oregano
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Arrange mushrooms, stem side down, on prepared baking sheet.
- Bake until liquid starts to release, 10 to 12 minutes. Let cool for 10 minutes. Transfer mushrooms to paper towels to absorb any extra liquid. Brush mushrooms with 2 teaspoons extra-virgin olive oil. Sprinkle with ½ teaspoon salt.
- In a medium saucepan, combine quinoa and stock. Bring to a boil over medium heat. Reduce to medium-low heat and cover. Cook until quinoa is soft and translucent and stock is absorbed, 10 to 15 minutes. Transfer quinoa to a medium bowl. Add sweet potato, stirring gently until combined.
- In a medium skillet, heat pure olive oil over medium heat. Add shallots and garlic, cooking until fragrant, approximately 1 minute. Add shallot mixture, parsley, oregano, pepper, lemon juice, and remaining ¼ teaspoon salt to quinoa mixture, stirring gently until combined. Let cool slightly or to room temperature.
- Using a levered scoop slightly smaller than mushrooms, generously portion quinoa mixture into wells of each mushroom.
- Garnish with oregano, if desired. Serve warm or at room temperature.
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