Artichoke and Quinoa Stuffed Baked Mushrooms with Vegan Pesto

Artichokes are full of nutrients, they contain lots of protein, high in fibre, boost your immune system and fight allergies. Easy-to-make vegan lunch recipe for baked mushrooms stuffed with marinated baby artichokes and quinoa.


Prep Time: 15 mins
Cook Time: 20 mins
Yields: 4


  • 1/2 cup quinoa
  • 8 medium mushrooms
  • 1 tablespoon, olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, grated
  • 150 g marinated baby artichoke quarters, drained and chopped
  • salt and pepper, to taste
  • basil and cashew pesto, for serving


  1. Cook quinoa according to the package directions. Set aside.
  2. Heat oil in a frying pan over medium heat and add onions. Cook for 3 minutes or until golden brown. Add garlic and cook for another 30 seconds. Add carrots, baby artichokes and quinoa, season to taste and cook for another 5-7 minutes.
  3. Preheat oven to 180°C. Remove stems from the mushroom caps. You can chop them up and add to the quinoa mixture. Place mushrooms on a baking tray with a wire rack. Add the filling and bake for 20 minutes. Serve warm or at room temperature and enjoy.

Nutrition Facts

Per serving: 274 KCALS | 17.6G FAT | 2.6G SAT FAT | 24.9G CARBS | 3.7G SUGAR | 5.1G FIBRE | 7.2G PROTEIN

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