One of the first “fancy” hors d’oeuvres I ever made were stuffed mushrooms. It was the late-90s and I found the recipe in Bon Appetit magazine. They were for a winter friends gathering and I remember thinking how decadent making and serving them felt. My version still feels decadent like that first recipe with the bacon and cream, but now without all the fat, calories, and breadcrumbs. Loads of fresh seasonal veggies, along with protein packed quinoa and light cream cheese to bind, will make this a new favorite for entertaining. Use whatever veggies you have or use some brown rice or another grain instead of quinoa. If you have extra filling, it mixes in great with some scrambled eggs or spread on toast the next morning. Get stuffing and enjoy!
2 pounds white button mushrooms, stems removed and reserved
1 tablespoon extra virgin olive oil
Pinch of crushed red pepper flakes
1 cup fresh zucchini, shredded
1 cup mushroom stems, finely chopped
1/2 cup red bell pepper, finely chopped
1/2 teaspoon salt
2 teaspoons garlic, minced
2 tablespoons light cream cheese
1/2 cup quinoa, cooked
- Preheat your oven to 400 degrees.
- Remove the stems from the mushrooms. If necessary, core out a little more of the mushroom flesh if the cavity is too small for stuffing. Line the caps upside down on a baking sheet and set aside.
- In a non-stick skillet, warm the olive oil and red pepper flakes over medium heat, then add the shredded zucchini, chopped mushroom stems, chopped red bell pepper, and salt. Cook for about 10 minutes until the veggies are softened. Add the garlic, let cook for one more minute, then remove from the heat.
- Stir in the light cream cheese and cooked quinoa and set aside to cool for a few minutes.
- Spoon the veggie mixture into the mushroom caps, a rounded teaspoon should do, but adjust accordingly.
- Bake for about 20 minutes or until mushrooms have softened a bit and the tops have lightly toasted.
- Serve straight from the oven or at room temperature and nosh!
Makes around 18-24 depending on mushroom size