Quinoa and veggie stuffed mushrooms

This is a quick and simple vegan recipe, great for lunch or an appetiser.


  • 2 Flat cupped mushrooms
  • A selection of veggies you like (I used cauliflower, broccoli, peppers, courgette, cherry tomatoes)
  • Quinoa
  • Spices you enjoy the flavours of. I used cumin, pink himalayan salt, black pepper, chilli powder and oregano
  • Lemon juice
  • 1 tbsp of any oil (I used coconut oil)
  • 1 tbsp garlic butter (I made this by mixing together a vegan sunflower spread, salt, pepper, crushed garlic and parsley)


  1. Wash and prepare all of the ingredients. Pre-heat the oven at 180C.
  2. Make a small portion of quinoa (enough to fill half of the mushroom cup).
  3. Heat a teaspoon of oil, add cumin and cook the vegetables with your choice of spices and a drizzle of lemon juice.
  4. Mix in some tomato sauce (optional).
  5. Spread the garlic butter on the inside of the mushrooms.
  6. Fill with a layer of quinoa.
  7. Add the veggies.
  8. You can top with a sprinkle of cheese (non vegan option).
  9. Bake the mushrooms in a pre-heated oven for around 10-15 minutes.
  10. Serve with salad.


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