Quinoa & Rice Stuffed Mushroom Caps

Craving something different? Try these vegan, gluten-free stuffed mushroom caps at your next dinner party - they’ll satisfy your appetite and dazzle your guests!


  1. Preheat oven to 350˚ F. Coat shallow baking dish with nonstick spray or coconut oil.
  2. Clean mushrooms, remove stems and discard. Set caps aside.
  3. In small skillet, cook onions in olive oil over medium heat for 5-6 minutes or until translucent.
  4. Add cooked black rice, quinoa, salsa, cashews, carrots, pepper and sea salt, cook 3-4 minutes or until warm, then remove from heat.
  5. Pack each mushroom cap with rice and quinoa mixture – don’t be afraid to overstuff!
  6. Place stuffed caps in shallow baking dish in a single layer. Bake for 15 minutes at 350˚ F, uncovered.
  7. Remove from oven, then garnish with flaxseed meal and chives.
  8. Enjoy!
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  • Newman's Own Organics Olive Oil Extra Virgin

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  • Bob's Red Mill Organic Gluten-Free Wheat-Free Quinoa

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