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I always find quinoa very satisfying. It's versatile and a great source of protein, too, perfect for a meatless dinner dish. Today, I've combined it with cremini mushrooms, which have a stronger flavor and are a little “meatier” than the typical white mushroom.
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These quinoa and cremini mushroom balls are delicious, and you can combine them with your favorite sauce or dip. We like them dipped in hummus, bbq sauce or not ketchup sauces. But they also taste divine on top of spaghetti with marinara sauce. A great option for Lent.
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Here is the recipe.
Quinoa and Cremini Mushroom Balls
Makes 20 balls
Prep time: 10 minutes
From start to finish 50 minutes
- 3/4 cup dry quinoa
- 1 1/2 cups of water
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 4 garlic cloves
- 10 oz (approx 12 pieces) cremini mushrooms, finely chopped
- 7 whole stems of parsley, finely chopped
- 2 tablespoons Parmesan cheese
- 2 eggs
- 1/2 cup panko crumbs
- 1/2 teaspoon salt
- Pepper to taste
You will also need cooking oil, in spray, and a baking sheet.
Rinse quinoa, according to instructions in the package. Bring the water to a boil and add quinoa, cover, lower temperature and simmer for 15 minutes. Turn off heat, fluff and let it rest, covered for another 15 minutes.
While quinoa is resting. Heat olive oil in a medium pan and cook onion and garlic until soft (approx 3 minutes) add mushrooms and cook until soft, you will notice they will shrink in size. Turn off the heat let them rest for 3 minutes and drain the liquid.
Pre-heat oven to 350 degrees F.
Spray baking sheet with oil.
In a glass bowl, combine cooked quinoa, mushrooms, parsley, Parmesan cheese, eggs, panko crumbs, salt and pepper. Form balls of 1″ in diameter and put them on the baking sheet.
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Spray a light layer of oil on top of them and bake for 25 minutes.
Buen Provecho!
Print the recipe
Quinoa and Cremini Mushroom Balls
Ingredients
- 3/4 cup dry quinoa
- 1 1/2 cups of water
- 1 tablespoon olive oil
- 1 cup chopped white onion
- 4 garlic cloves
- 10 oz approx 12 pieces cremini mushrooms, finely chopped
- 7 whole stems of parsley finely chopped
- 2 tablespoons Parmesan cheese
- 2 eggs
- 1/2 cup panko crumbs
- 1/2 teaspoon salt
- Pepper to taste
You will also need
- cooking oil, in spray
- baking sheet
Instructions
- Rinse quinoa, according to instructions in the package. Bring the water to a boil and add quinoa, cover, lower temperature and simmer for 15 minutes. Turn off heat, fluff and let it rest, covered for another 15 minutes.
- While quinoa is resting. Heat olive oil in a medium pan and cook onion and garlic until soft (approx 3 minutes) add mushrooms and cook until soft, you will notice they will shrink in size. Turn off the heat let them rest for 3 minutes and drain the liquid.
- Pre-heat oven to 350 degrees F.
- Spray baking sheet with oil.
- In a glass bowl, combine cooked quinoa, mushrooms, parsley, Parmesan cheese, eggs, panko crumbs, salt and pepper. Form balls of 1" in diameter and put them on the baking sheet.
- Spray a light layer of cooking oil on top of them and bake for 25 minutes.
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
Now I invite you to check out more delicious meatless recipes below, and if you are interested in more recipes in Spanish, click here.
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- Cantaloupe Agua Fresca Recipe - April 30, 2024
- Pineapple Agua Fresca Recipe (Agua de Piña) - April 27, 2024
