Get 3 months FREE*
Start today
Photo of Stuffed quinoa mushrooms by WW

Stuffed quinoa mushrooms

4 - 6
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
These cheesy baked mushrooms have little hints of bacon throughout.



½ cup(s), (85g)


8 whole, large, flat variety

Olive oil

1 tsp

Brown onion

1 medium, finely chopped

Shortcut bacon

80 g, finely chopped


2 clove(s), crushed

Reduced-fat ricotta cheese

200 g, crumbled

Fresh oregano

¼ cup(s)

Wholegrain bread

1 slice(s), stale, made into breadcrumbs

Reduced fat oil spread

1 tbs, melted, cooled


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Place 1 cup (250ml) water in a saucepan over high heat and bring to the boil. Stir in quinoa and return to boil. Reduce heat and simmer, covered, for 10 minutes or until tender.
  3. Meanwhile, remove stalks from mushrooms and coarsely chop stalks. Heat oil in a medium non-stick frying pan over medium-high heat. Cook onion, bacon, mushroom stalk and half the garlic, stirring, for 5 minutes or until soft.
  4. Combine quinoa, bacon mixture, ricotta and 2 tablespoons of the chopped oregano in a bowl. Season with salt and pepper. Top the mushrooms with quinoa mixture. Place on prepared tray. Combine breadcrumbs, melted spread, remaining garlic and the remaining chopped oregano in a bowl. Press breadcrumb mixture over quinoa mixture. Bake for 15-20 minutes or until tops are golden and mushrooms are tender. Top with extra oregano.


Salad of mixed salad leaves, cucumber ribbons and chopped tomatoes.