Wednesday, November 21, 2012

Quinoa Stuffed Mushrooms- Recipe ReDux Post # 7

The theme for this month’s Recipe ReDux challenge is centered on “Vintage Side Dishes”- very timely with the Thanksgiving holiday approaching!  I was a bit stumped with this one because I have already “ReDuxed” a bunch of my family recipes, like Texas Hash, Dumplings, Cucumber Salad, Meatloaf and Mashed Potatoes  to name a few.  I have been wanting to re-make a stuffed mushroom recipe for awhile now and luckily when I started looking up vintage recipes on the Web, stuffed mushrooms were definitely among the “old school” favs listed- a perfect choice!  Most traditional stuffed mushrooms call for less than healthy ingredients like refined white breadcrumbs, fat laden butter and cream cheese as well as sausage and bacon.  I decided to put my own healthy twist by using the super grain quinoa, low fat cream cheese, turkey bacon and just a touch of parmesan cheese. The result was a delicious and flavorful stuffed mushroom that is actually low fat and low calorie too!  Try these as a great appetizer for your next party! And check out the some of these other great “Vintage Side Dish” recipes by the talented bloggers from the Recipe ReDux Clan!

12 large button mushrooms
½ cup cooked quinoa
2 slices turkey bacon
3 tablespoons finely chopped white onion
1 teaspoon olive oil
2 tablespoons vegetable or chicken broth
1/8- ¼ teaspoon garlic powder
3 T cream cheese
4 tablespoons shredded parmesan cheese
Preheat oven to 375 degrees.  Remove stems from mushrooms and set aside. Cook quinoa according to package directions. Coat a small pan with 1 teaspoon olive oil and add the onions.  Sauté on medium heat for 3-4 minutes until softened. Add the cooked quinoa, broth and garlic powder and cook for another 3-4 minutes.  Remove from the heat, let cool a bit, then transfer to a small bowl and then stir in the cream cheese. Place the mushrooms on a baking sheet and divide/add the filling to them. Bake for 15 minutes, until starting to brown. Remove from oven top with parmesan cheese, and bake for another 2-3 minutes until cheese is melted and lightly toasted.
Makes 12 servings
Serving size: 1 mushroom  Calories 40 Protein 2 g Carb 3 g Fiber 0 g Sugars 1 g Fat 2.5 g Saturated fat 1 g Sodium 85 mg


Dixya November 21, 2012 at 8:38 AM  

I love stuffing healthy grains into veggies..and I have tried with bell peppers and now this gives me an another idea. thanks for sharing. Happy thanksgiving,

Martha@ Best Ever Cookie Collection November 21, 2012 at 9:07 PM  

I love what you've done to make traditional stuffed mushrooms healthier without compromising their yumminess! Happy Thanksgiving!

Nina @ What's for eats? November 22, 2012 at 1:26 AM  

Love stuffed mushrooms! These look delicious.

Deanna - Teaspoon of Spice November 26, 2012 at 8:05 AM  

Oh, I love me some stuffed mushrooms and your ReDux recipe looks so so good!

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