This right here is EVERYTHING. These cheesy quinoa stuffed mushrooms are everything to me right now. I think this recipe has all my favorite foods: Mushrooms, cheese, pesto, and kale. I know what you are thinking…. “that sounds really healthy” and/or perhaps something along the lines of, “kale is one of your favorite foods?” Yup, I have a secret to share…. I’m a kale loving mind reader. 
But in all seriousness, this is so simple and full of flavor that it has to make it to your dinner table. I told you guys that I’m on a food journey. I want to transition to not quite vegetarian but defiantly a healthy some-time-vegetarian. Baby steps.
And because this literally is my favorite pesto, I added it to the mix. I don’t know what life was before this cilantro lime pesto. My whole day revolves around it now. I might need to join a group for pesto addicts.
I made these for our Friendsmas dinner on Sunday. These cheesy quinoa stuffed mushrooms were the perfect bite. It was the perfect finger food. I think I might be onto something. Healthy finger foods.
Did I mention that this is gluten free. So let’s just get this straight: It is gluten free, vegetarian, cheese topped, pesto filled, healthy. I promise you guys that I diddn’t even realize that it was. When I made this recipe my only thought was flavor. There is this idea that “healthy” food can not also be delicious. That is simply not true.
I can hear the whispers of new year’s resolutions. I am making my own right now and these cheesy quinoa stuffed mushrooms are the perfect first stepping stone. Healthy, fast, easy, flavorful and nutritious. I’m in!!! Make it today and let’s get pumped about 2016.
Cheesy Quinoa Stuffed Mushrooms
Ingredients
- 2 tablespoons olive oil
- 2 shallot diced
- 24 button mushrooms stems removed
- 1 teaspoon fresh thyme
- 1/2 cup shredded kale
- 1/2 cup cooked quinoa
- 2 tablespoon Cilantro lime pesto see link in post
- 1/4 cup Parmesan cheese plus additional for topping
- Salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large pan over medium heat. Sauté shallot until translucent.
- Add thyme and season with salt and pepper.
- Stir in kale and quinoa. Add Pesto and Stir.
- Remove pan from heat and stir in Parmesan. Taste and season with salt and pepper.
- Use a spoon to fill mushroom caps with mixture. Arrange on foil covered baking sheet or in a oven safe pan, and bake for 30 minutes.