Skip to Content

Greek Quinoa Stuffed Baby Bella Mushrooms

Miss Amanda from High Heels to Hot Wheels is here to visit with us!

Oh my.  Her Greek Quinoa Stuffed Baby Bella Mushrooms look just wonderful and the perfect appetizer for the upcoming holidays!

Greek Quinoa Stuffed Baby Bella Mushrooms by on

Hello, everyone at What’s Cooking with Ruthie, it’s Amanda from High Heels to Hot Wheels! I sure have missed being here with you all, but have been a little bit pre-occupied with life with a new baby! He sure is sweet, though, and we are truly enjoying every minute as our new family of four especially since he started sleeping 8 hour stretches!!!! Oh, the little things!


Speaking of life with a baby, my dad has an old saying “I feel like I’m busier than a one-armed paper hanger” and no truer words have ever been spoken. Because of all of that, there is little time to get super creative in the kitchen, so while I have never been much of a leftover person, I am now. Maybe not so much “leftovers” as make something I have already made work for another night in a different way and that is exactly how this recipe came about. I made Greek quinoa recently and wanted to change it up a bit to serve it again and decided to stuff the mushrooms in the fridge and glory be to cheese, anything is better when topped with a little cheese.

Greek Quinoa Stuffed Baby Bella Mushrooms by on

Yield: 18

Greek Quinoa Stuffed Baby Bella Mushrooms

Greek Quinoa Stuffed Baby Bella Mushrooms by on
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • For the Quinoa:
  • 1 cup quinoa
  • 2 cups chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Cavender's Greek Seasoning
  • 2 cups red and yellow grape tomatoes, halved
  • 1/4 cup pitted kalamata olives, sliced
  • 6-8 medium artichoke hearts, sliced
  • 1 small red onion, halved and thinly sliced
  • Feta, for sprinkling
  • Kosher salt and pepper, to taste
  • For the Stuffed Mushrooms:
  • Greek Quinoa, see recipe above
  • 1 teaspoon reduced sodium soy sauce
  • 8 oz container Baby Bella mushrooms
  • 2 slices reduced fat swiss cheese slices, cut into pieces


  1. For the Quinoa:
  2. Cook quinoa according to directions replacing water with chicken broth. Transfer quinoa to a bowl and fluff with a fork. Add olive oil, vinegar, Greek seasoning, tomatoes, artichoke hearts, and onion. Serve warm, cold or at room temperature. Season with salt and pepper. Top with Feta when serving.
  3. For the Stuffed Mushrooms:
  4. Remove the stems from the mushrooms and wipe clean. Place mushrooms cap side down in a microwave safe bowl with about 2 oz water. Sprinkle with soy sauce. Cook on high for 5 minutes or until softened.
  5. Fill each mushroom with quinoa mixture. Top with a cheese piece. Broil mushrooms for about 3-4 minutes or until cheese is melted. Serve immediately.


If you like this stuffed mushroom recipe, I really think you will like these, too!

So Easy Stuffed Mushrooms

stuffed ports

Stuffed Portabella Mushrooms


I hope you all enjoy this recipe and I am so excited to come back next month with a hearty fall recipe!

A huge thank you to Amanda for coming to visit with us… do you follow her?   You can follow at or find her on:  Facebook// Pinterest// Twitter

Happy Thursday!

xoxo~ Amanda and Ruthie

Leave a comment

Your email address will not be published. Required fields are marked *

    Skip to Recipe