Zucchini & Quinoa Stuffed Mushrooms Recipe

Quinoa Stuffed MushroomsThese Zucchini & Quinoa Stuffed Mushrooms make a great starter or light meal.  It’s an easy gluten free vegetarian recipe, and a good way to introduce quinoa to the uninitiated. I’ve also made sure to keep the sodium levels down on this, no one wants to be bloated from salt, especially during the hot summer months.  A little lemon zest makes sure there is enough flavor.

Zucchini, which is plentiful this time of year is also featured in the stuffing, along with a bit of Italian cheese as a tasty binder.  The overall flavors are relatively mild, making it a starter well suited before delicate entrees.  I don’t know about you, but I prefer not to blow my palate out before eating a subtle meal, like baked cod.
zucchini & quinoa stuffed mushrooms recipe

Zucchini-Quinoa Stuffed Mushrooms Recipe
Nutrition Information
  • Serves: 8
  • Calories: 104
  • Fat: 4
  • Saturated fat: 1
  • Carbohydrates: 11
  • Sodium: 88
  • Fiber: 1
  • Protein: 6
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Zucchini and Quinoa Stuffed Mushrooms recipe. Vegetarian and gluten-free.
  • 1 lb mushrooms
  • 1 tbs butter
  • ½ cup quinoa
  • 1 garlic clove (minced)
  • 1 small zucchini*, diced small
  • 1 cup organic low sodium vegetable or chicken stock
  • 2 tbs white wine
  • 1 bay leaf
  • ½ tsp lemon zest
  • ½ cup shredded cheese, Italian blend
  1. Separate the stems from mushroom caps. Small dice the stems, and set aside.
  2. Melt butter in skillet over medium heat.
  3. Add quinoa, garlic, and zucchini squash. Saute until quinoa is toasted, then add mushrooms and saute another minute.
  4. Add stock, wine and bay leaf, reduce heat to simmer and cover. Quinoa should be fully cooked and fluffy in about 20 minutes.
  5. Preheat oven to 375 degrees.
  6. Remove from heat, and stir in the cheese. When cool enough to handle hand pack stuffing into mushroom caps.
  7. Coat a baking dish with non-stick cooking spray and arrange mushrooms in it.
  8. Bake for 16-18 minutes.
  9. Serve with sprinkle of Parmesan cheese or squeeze of lemon.
*about 5" long

quinoa stuffed mushrooms recipe


  1. says

    I’m liking the combination of flavors in the filling!

  2. says

    My husband loves mushrooms. I need to make this for him!

  3. says

    OH YES. I love everything about this! In fact, I’ve been working on a quinoa-stuffed mushroom recipe too–portabella mushrooms, though. :)

  4. says

    ‘some’ people in our home are not fond of mushrooms – so I think I’m going to try it in peppers!

  5. says

    Those sound awesome! I recently discovered I don’t hate mushrooms like I thought I did so I’ll have to try this.

  6. says

    I have never made stuffed mushrooms. I should give this a try.

  7. says

    I definitely see myself trying this sometime, because I love mushrooms. :)

  8. says

    Those look absolutely amazing! I love stuffed mushrooms!

  9. says

    I am always looking for new ways to include quinoa in our meals. These sound great!

  10. says

    My MIL just gave my husband and I a massive zucchini that she grew in her garden. We’ve been looking up recipes that use zucchini. I’ll have to add this to our list.

  11. says

    I love stuffed mushrooms, I will have to try this recipe.

  12. Gretchen says

    This looks fantastic and I am currently cooking the quinoa mixture, but did I miss where you add the wine in? I have read and reread it and I cannot determine at what step you added the wine.

    • Robin Gagnon says

      Sorry, wine goes right in with the stock. Editing now.

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