Quinoa-stuffed mushrooms

Quinoa-stuffed mushrooms

Cut the Carbs!

Food is a lovely way of bringing people together; of making us feel included, wanted and respected. Unless it’s the festive season and you’ve committed to serving turkey, bread and sausage stuffing and later find at your table a vegetarian, a gluten-intolerant and a couple who are trying to lay off the white stodge. Oops. This is a dish which can help you avoid that scenario. It’s a sort of stuffing, but instead of ducking inside a bird, it sits in the bellies of mushrooms. Quinoa stands in for bread and there are two types of cheese for hearty stickability. Nestled in with it all are all sorts of woodsy champions; rosemary, garlic, a garland of wilted spinach, and for a little sweet tang, dried blueberries. They’re also lovely made with small button mushrooms as a canapé, or medium mushrooms as a side dish. Add a splodge of crème fraîche just before serving and they’re downright civil and welcoming. And if all else goes astray, know they go very well with a glass of fizz.


Quantity Ingredient
2 large portobello mushrooms
2 tablespoons olive oil
2 garlic cloves, peeled and finely diced
2 teaspoons fresh rosemary leaves, finely chopped
45g quinoa, cooked in 125 ml water for 15 minutes until plumped
or 120g cooked quinoa
80g baby spinach, roughly chopped
30g parmesan, grated
3 tablespoons boursin cheese
3 tablespoons dried blueberries
2 tablespoons flaked almonds
2 tablespoons pumpkin seeds
creme fraiche, to serve
freshly ground black pepper, to serve


  1. Preheat the oven to 180˚C.
  2. Pull the stems out of all the mushrooms, dice them and set them aside. Place the mushrooms, dark belly side up, on a baking tray.
  3. Put the olive oil in a frying pan over medium heat. Add the garlic and rosemary and sauté gently until they start to soften, then add the diced mushroom stems and sauté until soft.
  4. Add the cooked quinoa and the spinach and stir until the spinach wilts. Fold in the cheeses and the dried blueberries. Stir until the cheeses have melted through the quinoa and spinach. Spoon the mixture into the dark bellies of the mushrooms. Scatter the tops with the almonds and pumpkin seeds.
  5. Bake the mushrooms in the preheated oven for about 25 minutes, or until they are cooked and the almonds are toasted. Serve with a splodge of crème fraîche and some black pepper.


  • If you can’t find dried blueberries, substitute with dried cranberries or currants. Similarly, if pumpkin seeds prove a stretch, just use more flaked almonds or add some pine nuts. These mushrooms can be prepared ahead of time and left in the fridge on a baking tray covered in clingfilm. Just remove the clingfilm and bake when wanted.
low carb
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