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Mini Mushroom and Swiss Quinoa Cups
Mini Mushroom and Swiss Quinoa Cups are meatless, gluten-free bites with big, sophisticated flavor. Enjoy for breakfast or a light meal, or as an easy snack!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●skillet
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350 degrees. Bring chicken broth to a boil in a small saucepan then add rinsed and drained quinoa. Place a lid on top, turn heat down to medium-low, and then simmer until all the broth has been absorbed and quinoa is tender, about ⏱️ 15 minutes. Set aside to cool slightly (can be done ahead of time.)
chicken broth1 cup
2
Meanwhile, melt butter in a large skillet over medium-high heat then add mushrooms and shallots, season with salt and pepper, and then saute until mushrooms are golden brown and tender, ⏱️ 5-7 minutes. Add garlic and dried thyme then saute for another minute. Set aside to cool slightly (can be done ahead of time.)
butter2 Tablespoonsmushrooms (chopped)8 ozsalt and peppergarlic (minced)3 cloves
3
In a large bowl combine cooked quinoa and mushrooms, swiss cheese, parmesan cheese, and whisked eggs then stir to combine. Spray a 24 count mini muffin tin extremely well with nonstick spray then spoon mixture to the top of each cup. Place muffin tin on top of a baking sheet then bake for ⏱️ 18-22 minutes, or until light golden brown on top. Let cool in tins then store in an airtight container in the refrigerator for up to 5 days.
mushrooms (chopped)8 oz
Nutrition Facts
calories
210 kcal
fat Content
13 g
serving Size
4 mini cups
fiber Content
2 g
sugar Content
1 g
sodium Content
313 mg
protein Content
12 g
trans Fat Content
0.2 g
cholesterol Content
86 mg
carbohydrate Content
12 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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