Quinoa stuffed mushrooms & sauté yellow squash/courgettes

An easy and light meal for a tasty lunch !

Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Author Amandine


Quinoa stuffed mushrooms

  • 2 tbsp olive oil
  • 1 shallot diced
  • 2 garlic cloves minced
  • 2 portobello mushrooms
  • 1 celery stalk chopped
  • 4 sun-dried tomatoes
  • 1 cup cooked quinoa change the quantity depending on how big your mushrooms are
  • 1/4 cup Gluten free breadcrumbs
  • Salt and pepper

Dressing sauce

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp garlic powder
  • salt and pepper

Sauté yellow Squash and courgettes

  • 1/2 Tbsp olive oil
  • 1/2 Tbsp margarine
  • 1 garlic clove minced
  • 2 small yellow squash sliced
  • 1 small courgette sliced
  • Fresh coriander
  • Salt and pepper
  • Dry herbs of your choice we love coriander and oregano


  1. Preheat your oven on 180 degrees C and prepare your baking sheet or oven dish.

  2. Heat oil in a frying pan on medium heat, add the shallots and cook until translucent, around 4  min.

  3. Chopped the mushrooms stems, and add them to the pan with the garlic, and celery and let cook for 5 min. Adjust seasoning and let cook for another 2/3 min.

  4. Transfer to a mixing bowl and add quinoa and sun-dried tomatoes. Mix together and adjust seasoning if necessary.

  5. Fill the mushroom caps with mixture an sprinkle breadcrumbs on top. Arrange in the oven dish and bake for 20 to 30 min, until mushrooms are cooked.

  6. While mushrooms in the oven, add oil and margarine to a large frying pan and sauté garlic for 3 min.

  7. Add sliced yellow squash and courgettes and fry them until brownish but don't over cook them. You don't want them mushy. Season with salt, pepper and herbs and let cool down on the side.

  8. For the dressing sauce, mix all ingredients together and drizzle on top of mushrooms and veggies just before eating.