Appetizers and desserts are my favourite part of any meal or gathering.  Since my dessert intake is somewhat restricted, apps are something I always look forward to.

I try to substitute quinoa as much as possible, wherever possible.  It goes perfectly in this recipe because after cooking, the top forms a crispy, crunchy layer while the inside is still soft and creamy.

This recipe takes longer to bake than it does to prepare, and that’s thanks to Summer Fresh Artichoke and Asiago dip. I always keep cooked quinoa in the fridge to make life easier. It goes well with everything and on top of anything.  In total, it takes about 10 min prep time, from washing the mushrooms to putting them in the over.  I made these twice now for guests/hosts and got so many compliments that I felt embarrassed as to how easy they were.

Remember to share if you like this recipe or leave a comment. Also check out some of my other recipes using quinoa, such as the popular Eggplant Quinoa Towers , which is one of my most searched recipes to date.

To make these mushrooms I used:

• 1 tub SummerFresh Artichoke and Asiago Dip
• 1 cup cooked and cooled quinoa
• 1 thick slice of black forest ham
• 500g mushroom caps (about 30 small caps)

Embarassingly Easy Instructions:

1. Cook quinoa according to package instructions.  Let cool. Preheat oven to 350F.
2. Dice ham into very small cubes. Combine quinoa, ham and artichoke dip in a bowl.
3. Wash mushrooms, remove stem.  Fill caps with stuffing mix and place on a parchment lined baking tray or pyrex dish.
4. Bake for 25-30 min.  Liquid will come out of mushroom, this is normal.  Allow to cool completely before serving.