Quinoa Stuffed Mushrooms with Sundried Tomatoes and Rosemary

Quinoa Stuffed Mushrooms with Sundried Tomatoes and Rosemary

I love the idea of stuffed mushrooms: savory, bite-sized morsels that you can serve at a party. Love the fact that they spare no parts of mushrooms, since the stems are chopped and sautéed to stuff inside the bowl-shaped undersides. But I rarely love the outcome: bland-tasting, greyish-colored, and lacking in texture.

They’re also not particularly healthful when made with a traditional stuffing of buttery breadcrumbs and cheese. But I suppose that’s not the point–and stuffed mushrooms are certainly not as decadent as it gets when it comes to hors d’oeuvres besides.

Ingredients

  • White button mushrooms
  • So for a gluten-free, low glycemic-index, protein-friendly variation, I skipped the breadcrumbs and went with the nutty, popped pebbles of quinoa. Since these would be served at a holiday party, I wanted them to pop with color, too. Sundried tomatoes and fresh rosemary lent these festive colors, and lots of flavor (from plants alone).
  • Sundried tomatoes and rosemary for a colorful filling
  • I’d have to say that my biggest issue with most of the stuffed mushrooms I’ve tried in my life was not the stuffing, though. It was the mushrooms. I think people fuss a lot over the flavor of the stuffing–adding bacon, cheese, butter, and whathaveyou–that they forget that most of the bite is comprised of the mushroom itself. These sad, sad vessels for all that glorious glut are so often forgotten about in my opinion–under-seasoned if at all, and often undercooked, too. I don’t remember the last time I enjoyed an unsalted, par-baked mushroom. No matter what was on top of it.
  • Older-looking mushrooms may actually taste better
Read the whole recipe on Not Eating Out in New York