Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience!

Makes 16 Mushrooms

Photo: CC--crd!Ingredients:

  • 1/4 cup uncooked quinoa
  • 16 large button mushrooms
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped pecans
  • 1 cup salsa
  • 1 cup Go Veggie! Vegan Cheddar Cheese Shreds
  • 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping
  • 1 teaspoon sea salt
  • 2 Tbsp. finely chopped flat leaf fresh parsley


  1.   Preheat the oven to 350 degrees F. 
  2.   Cook quinoa according to package directions.
  3.   Remove stems from mushrooms and set aside.  Place mushrooms on a nonstick baking sheet. Bake for 15 minutes.
  4.   Meanwhile, chop mushroom stems into small pieces.  In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown.  Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes.  Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps.  Top with parsley and bake for 10 minutes.
  5.   Remove from oven; transfer to a serving plate.  Serve warm with additional Parmesan cheese. Enjoy!

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