Asian Inspired Allergy Free Vegan Stuffed Mushrooms

By Shannon February 3, 2014 Appetizers

While thinking about what to bring to a Super Bowl party, I wanted to bring something that everyone could enjoy, regardless of food restriction.  Stuffed mushrooms are always a party favorite, and I decided to use quinoa as the stuffing base.  Quinoa is a whole grain, but it is actually a seed, that is also a complete protein.  It is perfect for those who are gluten sensitive or allergic to wheat.  Quinoa gives this appetizer an appealing texture.  Just remember to wash the quinoa really well before you cook it.

Mushrooms, Bok Choy, Ginger and Water Chestnuts

Mushrooms, Bok Choy, Ginger and Water Chestnuts

I started out with whole mushrooms and cut the stems.  I feel like I have more control over how large I can make the opening when I buy whole mushrooms.  I also made sure that I chopped everything around the same time to improve efficiency.  Chinese Five Spices add that wonderful flavor that you find a lot in Chinese cooking.  It is possible to make this recipe with soy sauce if you are not allergic to soy as well.   What I like most about this recipe is there is a unique combination of flavors and textures.  It has the grainy texture of the quinoa, the crispiness of the water chestnuts, the bite of the garlic and ginger, and the chewiness of the mushroom.

Mushrooms ready for stuffing

Mushrooms ready for stuffing

In the party world of dips, chili, and mixed salads, these little mushrooms provide a nice diversion to your typical party fare.  I tested these out on my unsuspecting friends, who raved about how flavorful they are, while still giving a nice kick to your palette.  These may be served as an appetizer or even a side dish.  And even better, they pack a punch to your mouth without packing a punch to your belly!

 

Asian Inspired Allergy Free Vegan Stuffed Mushrooms

© 2014 livingfreewithallergiesandee.com

 

Approximately 26 servings (1 mushroom)

 

Ingredients:

1 ½ cups cooked quinoa

1 (1 lb 8 ounce) package of whole large white mushrooms, (either with or without stems)

2 stalks bok choy

½ cup sliced water chestnuts (8 oz. can, drained)

¼ cup finely chopped ginger

2 Garlic cloves

1 tablespoon Chinese Five Spices

Salt to taste

 

Preparation:

  1. Prepare quinoa according to package directions and set aside.
  2. Preheat oven to 350°.
  3. Wash and dry mushrooms.  Remove stems by cutting with a small knife around the outside of the stem, and then pulling it out gently.
  4. Place the mushrooms on an ungreased cookie sheet, arranging them so they are about 1” apart.
  5. Wash and dry the bok choy.  Remove the stalks, and finely chop the leafy part.
  6. Finely chop the water chestnuts, ginger and garlic.
  7. In a small bowl, combine the bok choy, water chestnuts, ginger and garlic.  Season with Chinese Five Spices blend and salt to taste.  Stir the mixture to ensure that the seasoning are covering the vegetables.
  8. Add the cooked quinoa and stir until combined.
  9. Using a small spoon, spoon approximately 1 tablespoon of the mixture into the mushroom caps.
  10. Bake the mushrooms at 350° for approximately 15 minutes, or until the quinoa is slightly browned and the mushrooms appear cooked.

 

Variation: if you are not allergic to soy, you may add ¼ cup of soy sauce in lieu of salt.

© 2014 livingfreewithallergiesandee.com

%d bloggers like this: