Blue cheese mushrooms with quinoa is a tasty vegetarian side dish or appetiser which is quick an easy to make.
It can be prepared and cooked in under half an hour and is perfect for serving to guests or for family meals.
You can serve it alongside other dishes such as nut roast , vegetable pesto pasta or nut cutlets.
And if you have some cheese leftover you could use it in other Stilton recipes such as sweet peppers with Stilton and quinoa, broccoli and blue cheese risotto or stuffed mushrooms.
The quantities in this easy mushroom recipe are sufficient for 2 servings as an appetiser or side dish but can easily be adjusted to make whatever amount you wish.
Ingredients
- 6 medium sized mushrooms - you can make this dish using larger mushrooms such as portobello mushrooms but you will need a little more quinoa and Stilton.
- 3 tablespoons cooked quinoa - you could use red quinoa, white quinoa or a mixture of the two.
- 2 tablespoons crumbled Stilton - Stilton cheese adds flavour to this mushroom side dish. If you don't have Stilton you could substitute another type of blue cheese but make sure it is a type which is suitable for cooking. Also, check whether it is a vegetarian cheese.
How to prepare
Peel and clean the mushrooms and place in an ovenproof serving bowl with the stalks upwards. Place the mushrooms in the oven for a few minutes to heat through but only partially cook.
Spoon the cooked quinoa over the mushrooms making sure that some of the quinoa is piled on top of the mushrooms.
Crumble the blue cheese over the mushrooms and quinoa making sure that some of the cheese is piled on the mushrooms.
If you are preparing the mushrooms to cook later they can be covered at this stage and stored in the fridge. Remove from the fridge and bring to room temperature before cooking.
How to cook
Cook in the centre of the oven at 200oC, 400oF, gas mark 6 until the cheese has melted. This should take around 10 minutes or so. This dish will be ready when the mushrooms are cooked through and the cheese has melted.
How to serve
- Serve immediately.
- This mushroom side dish is at its best when hot.
- It is not suitable for reheating.
Tips
- It is a good idea to cook extra quinoa so that some can be stored ready to be used in other recipes such as stuffed peppers or roast cauliflower salad.
- If you substitute another type of blue cheese check it is a type suitable for cooking.
FAQs
This dish can be prepared ahead of time but as it should be served hot you should cook it just before serving.
Blue cheeses such as Stilton can be used in a variety of ways such as risotto, sauces, and soups.
Other easy vegetarian appetisers
- Stuffed mushrooms with Stilton30 Minutes
- Sweet peppers with Stilton and quinoa1 Hours
- Tomato and olive bruschetta recipe40 Minutes
- Spinach croquettes59 Minutes
Other recipes with quinoa
- Roast vegetable salad with quinoa20 Minutes
- Vegan nut roast (quinoa nut roast)1 Hours 35 Minutes
- Chocolate quinoa bites (no bake)1 Hours
- Roast cauliflower salad with quinoa25 Minutes
Blue cheese mushrooms with quinoa
Ingredients
- 6 mushrooms
- 3 tablespoon cooked quinoa
- 2 tablespoon Stilton
Instructions
- Peel and clean the mushrooms and place in a shallow ovenproof dish with the mushrooms close together and the stalks facing upwards.
- Place them bowl of mushrooms in the oven for a few minutes to partially cook.
- Spoon the cooked quinoa over the mushrooms
- Crumble the blue cheese and sprinkle over the top of the mushrooms and quinoa.
- Cook in the centre of the oven at 200oC, 400oF, gas mark 6 for around 10 minutes or so or until the cheese has melted.
- Serve immediately
Notes
- Serve immediately.
- This mushroom side dish is at its best when hot.
- It is not suitable for reheating.
- When cooking quinoa it is a good idea to cook extra so that some can be stored in the freezer ready to be used in a recipe such as this, for stuffed peppers or roast cauliflower salad with quinoa.
- If you substitute another type of blue cheese check it is a type suitable for cooking.
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