Champignons stuffed with quinoa and feta cheese
Votes: 2
Time: 30 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
Cooked quinoa is quite fine and makes a perfect filling for mushroom caps. Walnuts, sun-dried tomatoes, herbs, and feta cheese also perfectly complement the appetizer's flavor palette. Combine all the ingredients with the quinoa, fill large mushroom caps, and bake in the oven. The mushrooms are very filling, delicious, and full of contrasting textures. An excellent appetizer for buffets, friendly get-togethers, and larger feasts.
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Recipe:
Cook 1/4 cup quinoa according to package directions, then place on a baking sheet to cool.
Preheat oven to 220°C. Trim the stems from 24 large button mushrooms. Finely chop the stems for the filling.
Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet.
In a bowl, combine the cooled quinoa, 1/2 cup each chopped green onion and toasted walnuts, 1/4 cup chopped dill and/or parsley, 1/3 cup crumbled feta, and 2 tablespoons chopped sun-dried tomatoes. Drizzle with olive oil, season with salt, and toss to combine. Divide the mixture among the mushroom caps.
Bake until the mushrooms are tender and the filling is golden brown, 15-17 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter.
Recipes with similar ingredients: champignon mushrooms, quinoa, feta cheese, walnuts, sun-dried tomatoes, parsley, dill
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