Recipes // Side Dishes // Shiitakes Stuffed with Arugula, Quinoa, and Parmigiano-Reggiano

Shiitakes Stuffed with Arugula, Quinoa, and Parmigiano-Reggiano


Prep time: 45 min

Cook time: 20 min

Yield: 32 stuffed mushrooms

  • 1/2 cup cooked white quinoa
  • 2 ounces arugula
  • 32 shiitake mushrooms, approximately 1 1/2 inches in diameter
  • 1/2 ounce package of dried mushrooms (porcini, morel, or oyster)
  • 1 1/2 cups sliced crimini or other fresh mushrooms
  • 2 tablespoons pine nuts, lightly toasted
  • 1 tablespoon chopped garlic
  • 2 tablespoons grapeseed or olive oil
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Salt and pepper to taste
  1. If you don’t have cooked quinoa on hand, cook the quinoa, following the package directions. As the quinoa cooks, quickly blanch, cool, and roughly chop the arugula. Set both aside until needed.
  2. Trim and discard the stem of each shiitake mushroom. Set the caps aside.
  3. Place the dried mushrooms in a bowl of very warm water; press to submerge the mushrooms and let them stand until they are tender, about 20 minutes.
  4. Remove the mushrooms from the water (be careful not to stir up any of the sediment that may have sunk to the bottom of the bowl). Lightly squeeze the excess water from the mushrooms back into the mushroom water and roughly chop the mushrooms. Strain the mushroom water and reserve it for another use. (Combine it with broth when you make soup or add it to your pasta sauce!)
  5. Combine the dried mushrooms, fresh mushrooms, pine nuts, garlic, and arugula in a food processor and pulse a few times until they’re coarsely chopped.
  6. Add the oil and cheese to the mixture in the food processor and pulse just enough to combine all the ingredients. Transfer the mixture to a mixing bowl and season with salt and pepper to taste. (You should have about 2 cups of filling that’s not wet but just moist enough to stick together. If it’s too wet, add a tablespoon or two of gluten-free breadcrumbs.) Note: If you’re not using the filling right away, cover it tightly with plastic wrap to prevent discoloration.
  7. Preheat the oven to 350 F.
  8. As the oven heats up, spoon 1 tablespoon of filling into each shiitake cap, pressing firmly with the inside of the spoon to form a smooth mound.
  9. Place the stuffed mushroom caps on a baking sheet and bake for 10 minutes, or until lightly browned. Serve the mushrooms hot or at room temperature.

Per stuffed mushroom: Calories 25 (From Fat 8); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 26mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 1g.

Do Ahead:You can prepare this recipe up to 8 hours ahead of time. Follow Steps 1 through 8. Then refrigerate the stuffed caps until you’re ready to bake them.

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