Beet, Feta & Quinoa Stuffed Mushrooms

If you’re like me, you sunburn easily. I probably should have put on more sunscreen the last time I went to the beach. In my last post I talked about our fun beach day, but also about our horrible sunburns we got. I googled things I can do to speed the healing process, and one website suggestion cold baths with baking soda and/or apple cider vinegar! So I did that. I actually think it helped some because my burns seem less red than Brett’s now. I should probably convince him to have one of those baths too. I also got some spray-on aloe vera. It’s way nicer than the goopy gel stuff. I heard from a friend that tea is good for sunburns. Like tea baths, or soak towels in tea and wrap yourself in them. I might prepare something like that for brett, because his is way worse than mine. His is scabbing and everything! I know, gross. I probably shouldn’t talk about that when I’m trying to make my recipe seem appetizing. But what’s more appropriate to talk about for a beet recipe than the fact we’ve been beet red for almost a week now šŸ˜‰

These stuffed mushrooms are so good. (I almost said they can’t be beet but I just can’t bring myself to go there). Beet and feta go together so nicely. You’ll often see them paired in salads. But I bet you didn’t know they go nicely with mushrooms, too! I love finger foods you can eat in one bite. They’re perfect for dinner parties, BBQ’s, family gathers etc. Or just to binge eat by yourself like I do. No shame.

A helpful way to make recipes like this quicker is to always have cooked quinoa in the fridge. Although, in this recipe you cook the quinoa in mushroom broth, but that’s not entirely necessary. You could use regular cooked quinoa as well. Always having cooked quinoa in the fridge makes for quick & easy meal planning and cooking! You can whip up quick quinoa salads if you already have it on hand and ready to go. And you cut a big chunk of cooking time out of this recipe if you do as well! šŸ™‚

Beet, Feta & Quinoa Stuffed Mushrooms

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Serves: 4
  • Yield: 8-10 mushrooms


  • 1/4 c whole grain quinoa
  • 1/2 c mushroom broth
  • 1 beet // peeled & diced
  • 1/2 tsp. dried parsley
  • 1 tsp. olive oil
  • 8-10 large brown or white mushrooms


  1. Put the mushroom broth in a small pot on high to boil.
  2. Once boiling, add quinoa, reduce heat to medium low and cover. Simmer for 8 minutes.
  3. Preheat oven to 400Ā°F.
  4. Remove stems from the mushrooms. With a knife scrape out any remaining brown gills to create a wider area to stuff.
  5. Mix the quinoa, diced beets, olive oil, parsley and salt.
  6. Stuff the mushrooms until slightly heaping.
  7. Bake for 25 minutes.
  8. Remove from oven and let slightly cool.
  9. Enjoy!

If you make this recipe, Iā€™d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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