Makes: 2 servings

More than 45 minutes

A bit difficult

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  • 10 large button mushrooms
  • 2 tbsp white quinoa
  • 2 tbsp red quinoa
  • 15 cL coocking almond cream
  • 1 clove garlic
  • 1 tbsp of parsley
  • 2 tbsp bulging grated vegan parmesan or real parmesan
  • Salt, pepper, cumin


1. Cook the quinoa 10 minutes in boiling water, then drain.

2. Clean the mushrooms, separating buttons from tails.

3. In a blender, place the mushrooms tails, parsley, garlic, mix a few seconds. Add the cream, parmesan, salt, pepper, cumin, and mix.

4. Add the quinoa to the mixed mushrooms and correct the seasoning.

5. In an ovenproof baking plate place the mushrooms heads upside down, fil with the quinoa mixture using a tablespoon and your fingers. Bake in a preheated oven at 180° C for 25 minutes.

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