Artichoke Sun Dried Tomato Quinoa Stuffed Mushrooms might be a mouthful to say but rest assured these flavor filled button mushrooms will be the star of your appetizer tray!
Ingredients in Artichoke Sun Dried Tomato Quinoa Stuffed Mushrooms
Mushrooms were never a food I ate growing up, but I was always intrigued by mushroom recipes when I came across them in food magazines (I was that kid that read food magazines!). I remember the first time I made stuffed mushrooms from one of those magazines, they were easy to make, looked amazing and tasted great!
This recipe is a grown up vegan version of those mushrooms! These mushrooms are filled with:
- Sun Dried Tomatoes
- Artichoke Hearts
I have used both white stuffing mushrooms in this recipe and baby portobello’s – it really just comes down to how big you want your stuffed mushrooms to be!
How to Make Vegan Stuffed Mushrooms
To make these mushrooms come together quickly, you can make your sun dried tomato artichoke quinoa mixture ahead of time!
First make your quinoa. I like to soak my quinoa ahead of time then make it. My body digests quinoa (a seed) slowly, soaking helps that! If you don’t have tummy issues with seeds, you may just need to rinse your quinoa really well. While my quinoa simmers on the stove, I prep my sun dried tomatoes, onion and artichokes. I then can quickly make the mushroom stuffing mixture on the stovetop. If you do not plan on stuffing your mushrooms right away, store this mixture in the refrigerator.
If you are making your stuffed mushrooms right away, wash and dry your mushrooms, de stem them and stuff them with your quinoa mixture!
Next, bake your mushrooms until your mushrooms are tender and then serve!
How to Serve Artichoke Sun Dried Tomato Quinoa Stuffed Mushrooms
I love to serve these right out of the oven as an appetizer! I have also enjoyed these vegan bowl style complimented by grilled vegetables. These mushrooms would be great paired with our grilled radishes with garlickly marinated kale salad.
This recipe is best fresh, but leftovers might make a great topping for a vegan pizza!
If you make this vegan stuffed mushroom appetizer, I would love to know! Tag @badtothebowl on social media.
Artichoke Sun Dried Tomato Quinoa Stuffed MushroomsCourse: Appetizers
Impressive mushroom appetizer is stuffed with protein packed quinoa and sun dried tomatoes!
1/4 cup quinoa
1/2 cup water
1/4 t vegetable base*
14 oz White Stuffing Mushrooms
1/2 of a 14.5 oz can of quartered artichoke hearts, chopped
1/2 cup white onion, diced
1/4 cup sun dried tomatoes, chopped
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
8-10 fresh basil leaves, chopped
1/4 t each of salt, dried thyme and dried rosemary
1/8 t. pepper
- Line a large rimmed baking sheet with parchment paper and preheat oven to 400 degrees.
- Make your quinoa. In small saucepan, combine rinsed quinoa, water and vegetable base. Follow directions on quinoa package to make – I like to keep an eye on the water, as I always need to add more to get the quinoa all the say done to its pearly white color.
- Soak your sun dried tomatoes in small amount hot water to make chopping easier. While sun dried tomatoes are soaking, chop your artichokes and onion.
- In large skillet over medium heat water sauté, your onion and garlic for 3 – 5 minutes. Stir in artichokes.
- Drain your soaked sun dried tomatoes and chop. Add to pan on stove.
- Measure then chop your parsley and chop your basil. Stir into mixture in pan on stove.
- Add all other spices and add your cooked quinoa – this is now your stuffing for the mushrooms.
- Rinse and de-stem all your mushrooms.
- Place mushrooms on parchment lined sheet and stuff with filling. You will have more filling than you need for the mushrooms. Save to eat later in a bowl or by itself!
- Bake mushrooms at 400 degrees for 30- 40 minutes.
- *You could omit water and vegetable base and use 1/2 cup vegetable stock or use water only but it will not be as flavorful.