Quinoa-Stuffed Mushrooms with Peppadews

Peppadews are a small (cherry tomato-sized) mild piquanté pepper, with a mild and slightly sweet flavor. You can find them pickled in jars, or in the olive bars or deli counters at your grocery store.


Quinoa-Stuffed Mushrooms with Peppadews
Prep time:
Cook time:
Total time:
Serves: 6
Peppadews are small red peppers, that are mild and sweet in flavor. You can find peppadews in jars, or in the olive or deli bar at some grocery stores.
  • ¼ cup white quinoa
  • 30 Cremini mushrooms (about 2" across)
  • 1 Tbsp olive oil
  • Salt & pepper
  • 1 Tbsp butter or margarine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp dried thyme
  • ⅓ cup Parmesan cheese, grated (optional)
  • ¼ cup GF panko breadcrumbs
  • ¼ cup fresh parsley, chopped
  • 2 Tbsp pickled Peppadews, finely chopped
  • 1 egg
  1. Boil quinoa in 2 cups of salted water for 12 minutes, or until tender. Drain, set aside and allow to cool.
  2. Remove mushroom stems (reserve for stuffing), brush with oil and place in a baking pan. Sprinkle with salt and pepper and bake for 400°F for 10 minutes.
  3. Finely chop mushroom stems and sauté with onions, garlic, and thyme in butter, until onions are soft and just starting to brown. Set aside.
  4. In a bowl combine quinoa, onion mixture, and remaining ingredients, stirring until combined. Season with salt and pepper, then stuff pre-baked mushroom caps.
  5. Bake for another 10 minutes, until filling is hot.
Other uses for peppadews - finely chop and add to: pasta dishes, mayonnaise, sandwiches, burgers, guacamole, salsa, grilled cheese sandwiches, added to cornbread batter. Keep whole and stuff with cheese (goat or feta).



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