Bite-sized quinoa and sausage stuffed mushrooms are full of flavor! Don’t wait for a special occasion – they’re great as an afternoon snack any day of the week.
After the coldest winter I can remember, it seems like spring is finally on its way. The temperatures rose to above freezing for the first time in what feels like forever, and I heard birds chirping this morning! I was flipping through my planner this morning when I noticed a theme to the recipes I plan to share in March. Quinoa and sausage stuffed mushrooms, roasted red pepper dip, potato cakes – it was completely coincidental; apparently I’m in the mood for snacks and small plates.
I made these stuffed mushrooms a few weeks ago and Shawn and I both loved them. They’re stuffed with a creamy mixture of mild chicken sausage, kale, and a splash of balsamic vinegar. I mixed quinoa to the stuffing instead of using bread crumbs – the quinoa adds protein to the recipe and gives the filling a great texture.
These stuffed mushrooms are pretty filling, so they work as either a heavy snack or as a component of a light meal.
Quinoa and Sausage Stuffed Mushrooms
- ½ cup quinoa, rinsed
- 1 cup water
- 40 crimini (baby bella) mushrooms
- 2 mild chicken sausages, finely chopped
- 2 kale leaves, finely chopped
- ¼ cup cream cheese
- 1 tablespoon balsamic vinegar
- 1 cup part-skim mozzarella, shredded
- 1 generous pinch crushed red pepper flakes
- Heat your oven to 350F.
- Combine the quinoa and water in a small pot. Bring to a boil; cook 10-15 minutes or until the water has absorbed.
- Remove from heat and mix in the sausage, kale, cream cheese, and balsamic vinegar. Let cool slightly. Stir in the mozzarella and red pepper flakes.
- Use a paring knife to remove the mushroom stems and hollow out the caps. Arrange cut-side up on a baking sheet. Stuff about 1 heaping teaspoon of filling into each mushroom.
- Bake 20 minutes, or until the filling is bubbly and begins to brown.
- Serve warm or at room temperature.
Calories: 164 Fat: 9 Carbohydrates: 12 Fiber: 1 Protein: 10
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