Savory Spinach and Artichoke Quinoa Stuffed Mushrooms With Edible Flowers
Savory Spinach and Artichoke Quinoa Stuffed Mushrooms with Edible Flowers are the perfect appetizer for any gathering. These delightful bites combine the earthy flavor of mushrooms with the creamy goodness of spinach and artichoke dip, all nestled atop a hearty quinoa base. The addition of edible flowers not only elevates the presentation but also adds a unique and sophisticated touch to your dish.
The pleasing balance of flavors and textures in these stuffed mushrooms makes them a must-try. Perfect for parties, family dinners, or even a cozy night in, this recipe is one that everyone will love. Let’s dive into how you can create these beautiful, tasty treats.
Ingredients You’ll Need
To prepare these scrumptious Savory Spinach and Artichoke Quinoa Stuffed Mushrooms, you will need the following ingredients:
For the mushrooms:
- 12 large portobello or cremini mushrooms
- 1 tablespoon olive oil
- Salt and pepper to taste
For the filling:
- 1 cup cooked quinoa
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For garnish:
- Edible flowers (such as nasturtiums or pansies)
- Extra Parmesan cheese (optional)
Preparation Steps
Follow these simple steps to whip up your Savory Spinach and Artichoke Quinoa Stuffed Mushrooms:
Preheat your oven: Start by preheating your oven to 375°F (190°C). This ensures that your mushrooms will cook evenly and become perfectly tender.
Prepare the mushrooms:
- Clean the mushrooms gently with a damp cloth to remove any dirt.
- Remove the stems carefully and set them aside. You will chop them and include them in the filling.
Make the filling:
- Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic, and sauté for 3-5 minutes until softened.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- In a large mixing bowl, combine the cooked quinoa, sautéed mixture, artichoke hearts, cream cheese, mozzarella, Parmesan cheese, lemon juice, Italian seasoning, and season with salt and pepper. Mix thoroughly until well combined.
Stuff the mushrooms:
- Generously spoon the filling into each mushroom cap, packing it down slightly to ensure a hearty serving.
- Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake:
- Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the mushrooms are tender and the tops are golden and bubbly.
Garnish and serve:
- Once removed from the oven, allow the mushrooms to cool for a few minutes.
- Garnish with edible flowers and sprinkle with additional Parmesan cheese if desired.
Tips for the Best Stuffed Mushrooms
- Choosing mushrooms: Opt for large mushrooms for stuffing, which hold the filling better and allow for a perfect bite.
- Make it vegetarian: This recipe is naturally vegetarian, but you can jazz it up with some added spices or substitute the cheeses for plant-based alternatives for a vegan dish.
- Make in advance: These stuffed mushrooms can be prepared a day ahead. Simply bake them when you are ready to serve.
- Experiment with flavors: Feel free to add other ingredients like sun-dried tomatoes, olives, or different herbs to customize your filling.
Nutritional Benefits
Not only are these Savory Spinach and Artichoke Quinoa Stuffed Mushrooms delicious, but they also pack a nutritional punch:
- Quinoa: This ancient grain is high in protein and fiber, making it a great base for your stuffing.
- Spinach: Loaded with vitamins A, C, and K, spinach also provides iron and calcium.
- Artichokes: Known for their antioxidants, artichokes benefit heart health and digestive health.
Perfect Pairings
Pair your stuffed mushrooms with a light, crisp salad or serve them alongside a fresh dip like tzatziki or hummus. They also make a stunning centerpiece when served on a platter with a variety of other finger foods.
Conclusion
Savory Spinach and Artichoke Quinoa Stuffed Mushrooms with Edible Flowers are not just a treat for the taste buds but also a feast for the eyes. Incorporating nutritious ingredients while focusing on flavor, this recipe is a crowd-pleaser that’s sure to impress your guests. Whether for a special occasion or casual family gathering, these stuffed mushrooms are bound to become a favorite. So roll up your sleeves, gather your ingredients, and get ready to savor the delightful combination of flavors in these stunning appetizers!