Spinach & Leek Quinoa Stuffed Mushrooms

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These mushrooms are really delicious and flavourful and packed with protein. I like to serve them with crushed new potatoes boiled in water with plenty of garlic salt and mixed with a sauteed chopped onion – a great way to add flavour to new potatoes without adding loads of fat for flavour.

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Serves 4 – 6

  • 4 – 6 Large flat mushrooms
  • 40g raw quinoa
  • Low salt vegetable stock paste or powder (double the suggested amount for 200 ml water) I love this brand.
  • 1 teaspoon of olive oil
  • 200g fresh spinach
  • 1 leek
  • grating fresh nutmeg

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  1. Preheat the oven to 200’c.
  2. Add the quinoa to a pan and cover with 200ml of double concentrated stock. Simmer for about 15-20 minutes until the liquid is absorbed and the quinoa has softened.
  3. Meanwhile, saute the leek gently in the olive oil with a pinch of salt until softened, sweet and aromatic. Stir into the cooked quinoa then add the spinach in batches until wilted then grate in few wisps of nutmeg and season to taste.
  4. Pile into the mushrooms, top each with more nutmeg gratings and bake for 10-15 minutes until golden and crisp.
  5. Serve with crushed new potatoes and green beans.

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Nutrition for 4 servings;

Nutrition Facts
Serving Size 139 g
Amount Per Serving

Calories from Fat

% Daily Value*
Total Fat

Saturated Fat



Total Carbohydrates

Dietary Fiber



Vitamin A 101% Vitamin C 28%
Calcium 7% Iron 13%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

This entry was posted in Egg-free, Gluten-free, Mains, vegan and tagged , , , , , , , , , . Bookmark the permalink.

8 Responses to Spinach & Leek Quinoa Stuffed Mushrooms

  1. Anneli says:

    Those mushrooms with the smashed potatoes look so good! Definitely will have to try them.

  2. Pamplemousse says:

    This sounds deliciously healthy! Will definitely make them after my next trip to the farmers market!

  3. moonscouts says:

    I like reading your blog and seeing full veg meals. Sometimes, when I make something, I’m not sure what to serve with it. Now I’m like, great idea! I’m making this whole meal! Thanks, Poppy!

  4. As a recent vegetarian, I have been looking for good quinoa recipes! This looks amazing. I can’t wait to make it myself 🙂

    • Poppy says:

      Hi Sean Paul, thanks for dropping by! I love quinoa, its a great carrier for flavours. I hope you enjoy the recipe and I look forward to reading about your venture into vegetarianism! Poppy 🙂

  5. Eat to His Glory says:

    My husband will LOVE you! Stuffed mushrooms are his fave!

  6. Pingback: Meal Plan Monday with Poppy’s Patisserie | Bunny Kitchen | My Plant-Based Family

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