Black Rice & Quinoa Stuffed Mushrooms

by | Updated: December 3rd, 2016 | Read time: 1 minute

By Amie Valpone, HHC, AADP, personal chef  

Gluten-free vegan and delicious…what could be better? Amie Valpone, a personal chef and blogger for, shares her amazing recipe.



1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.

2. Clean mushrooms and remove stems. Set mushroom caps aside; discard stems.

3. In a small skillet over medium heat, cook onion in olive oil until translucent, approximately 6 minutes.

4. Add cooked black rice, quinoa, carrots, cashews, salsa, sea salt and pepper; cook until warm, approximately 3-4 minutes. Remove from heat.

5. Using a teaspoon, transfer rice mixture in each mushroom cap. Slightly over-stuff mushroom caps with rice mixture.

6. Place stuffed mushrooms in a single layer on prepared baking dish. Bake, uncovered for 15 minutes.

7. Remove from the oven; garnish with fresh chives and ground flax seeds.

8. Serve warm.

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