Allergen-Free Quinoa Stuffed Mushrooms with Sausage - 2 lbs.

InHarvest Products Used


Yield: 192 Mushrooms

  • 4 T. olive oil 
  • 4 fennel bulbs, ¼” dice
  • 4 yellow onion, ¼” dice
  • 2 lbs. shiitake mushrooms, stemmed and diced
  • 2 lbs. InHarvest Tri-Color Quinoa
  • 4 lbs. Italian sausage
  • 2 T. fresh thyme, stemmed
  • 1 qt. gluten-free bread crumbs
  • 2 T. fennel seeds
  • 1 T. salt
  • 2 t. pepper
  • 16 doz. button mushrooms, stems removed


  1. In a medium stock pot, bring 2 quarts water to a boil, add InHarvest Tri-Color Quinoa, reduce heat to a simmer, cover and cook for 12 minutes or until all liquid is absorbed.
  2. In a large sauté pan, heat up olive oil, add fennel, onions and shiitake mushrooms. Cook on medium-high heat until all liquid from the mushrooms is absorbed and the onion is just starting to brown. 
  3. Add sausage and brown.
  4. Add cooked Tri-Color Quinoa, garlic, thyme, fennel seeds, salt, pepper and bread crumbs; cook for 4 minutes.
  5. Run mushroom filling through food processor until well combined.
  6. Lay button mushrooms top side down on a sheet pan. Spoon in 1 T. mix per mushroom and bake at 350 degrees for 10 minutes.
  7. Serve hot.

Nutrition Facts
Per serving: 100 cal., 4g pro., 7g carb., 1 g fiber, 5 g fat (1.5 g sat. fat), 5 mg chol., 320 mg sod., 0 g sugar