Tomato, Basil and Sprouted Quinoa Stuffed Mushrooms Recipe | Yummly

Tomato, Basil and Sprouted Quinoa Stuffed Mushrooms

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  • 16 ounces baby bella mushrooms
  • 3 tablespoons butter
  • 1/4 cup minced onion
  • 2 teaspoons minced garlic
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup truRoots Accents Organic Sprouted Quinoa Trio (cooked)
  • 1/3 cup plum tomato (chopped, seeds removed)
  • 6 tablespoons shredded Parmesan cheese (divided)
  • 1 1/2 teaspoons fresh basil (minced)
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    1. HEAT oven to 400°F. Remove stems from mushrooms. Finely chop stems.
    2. HEAT butter in large skillet over medium-high heat. Add stems, onion, garlic and pepper flakes. Cook 3 minutes or until onion is tender. Remove from heat.
    3. STIR in quinoa, tomato, 3 tablespoons cheese and basil. Fill mushroom caps with quinoa mixture. Place in 13 x 9-inch baking pan. Bake 12 minutes. Top with remaining cheese. Bake an additional 5 minutes.
    4. To Make 1 Cup Sprouted Quinoa Trio: Follow package instructions using 2/3 cup water and 1/3 cup sprouted quinoa trio. Add 1/4 teaspoon salt, if desired.
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