Stuffed Morel Mushrooms

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Stuffed Morel Mushrooms

Serves 2


8-10 large morel mushrooms, cleaned and stemmed

1/2 cup of cooked quinoa

1/2 cup of grated parmesan cheese

1/4 cup of chopped fresh parsley

2 tablespoons of extra-virgin olive oil

2 cloves of garlic, minced

Salt and pepper to taste


Preheat your oven to 375°F.

In a mixing bowl, combine the cooked quinoa, grated parmesan cheese, chopped fresh parsley, minced garlic, and a pinch of salt and pepper.

Fill each morel mushroom cap with a spoonful of the quinoa mixture.

Arrange the stuffed morel mushrooms in a baking dish.

Drizzle the extra-virgin olive oil over the top of the stuffed mushrooms.

Bake the Stuffed Morel Mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.

Remove the baking dish from the oven and let it cool for a few minutes before serving.

Serve the Stuffed Morel Mushrooms as a side dish or a light lunch.

This recipe is both delicious and sustainable because it features morel mushrooms, which are a seasonal and locally-grown ingredient. By using quinoa instead of bread crumbs, you can create a gluten-free and protein-rich filling. Plus, by using grated parmesan cheese instead of heavy cream or butter, you can reduce the environmental impact of the recipe. Enjoy your Stuffed Morel Mushrooms!

  • Calories: 366
  • Total Fat: 25g
  • Saturated Fat: 7g
  • Cholesterol: 22mg
  • Sodium: 600mg
  • Total Carbohydrates: 18g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 20g

The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.