Rosemary Cashew Cream and Tri Colored Quinoa Stuffed Mushrooms

You're bringing stuffed mushrooms to a party? Can you say, Boooor-ing?!  It's an appetizer as old as the hills and you've just signed up to bring the cop out of all cop outs of party food. 

Until now.

Surprise those naysayers and show up with these Rosemary Cashew Cream and Tri-Colored Quinoa Stuffed Mushrooms and you will be the party, that the party was missing.




  • 8 oz crimini mushrooms, rinsed
  • 1/2C yellow onion, diced small
  • 2 garlic cloves, minced
  • 1C + 1/4C vegetable broth (divided)
  • 1/2C tri-colored quinoa, rinsed
  • 3/4C cashews, raw and shelled, soaked in water for at least an hour
  • 2-3 sprigs fresh rosemary
  • sea salt to taste



Preheat oven to 375.

Pop stems off of mushrooms and gently clean out the insides on the caps and allow to dry.  Place the stems in a food processor and pulse until they are well minced, but not mushy. 

In a skillet, over med-high heat, add one half of the 1/4C amount of broth to the skillet and once warm, begin to saute the onions.  Add a pinch of salt to bring out the sweetness.  As the broth evaporates, continue to add a little more at a time.  Once the onions are translucent, add in the garlic and continue to cook for another 30 seconds.  Add in the mushroom stems from the food processor and stir.  The juices will release from the mushrooms and become very fragrant.  Turn the heat down to a simmer and allow to cook.

In a small sauce pan and over high heat, add 1C broth and 1/2C quinoa.  Bring to a boil and down to a simmer.  Cook for 15 minutes, stirring often.

When the liquid has evaporated from the mushroom mixture and and quinoa is well cooked, transfer both into a large mixing bowl.

Drain the cashews and with 1/2C water, place them in a blender. Blend, adding a little more water as you go, until a thick paste is achieved.  Add salt to taste (just a pinch) and the fresh rosemary (leaves only). Blend for just 5 seconds or so and taste. 

Fold the cashew cream into the quinoa mixture.  Taking the caps of your mushrooms, press as much of the filling as you can into the mushroom with just a little bit rounding out at the top. 

Place all stuffed mushrooms on parchment paper lined baking sheet and bake for 15-20 minutes, until warmed through.  Serve immediately.


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