These little bites are a total showstopper for cocktail parties or any gathering. They’re bright, fresh, and full of texture, plus super easy to pull together. I love how they showcase local veggies and quinoa all tucked into tender roasted mushrooms. They hold up beautifully at room temperature, which makes them perfect for prepping ahead and bringing along to share.

Ingredients

• 24 cremini (baby bella) mushrooms, stems removed

• Olive oil

• Salt

• Black pepper

For the quinoa salad:

• 1 cup cooked quinoa (cooled)

• ¼ cup diced red bell pepper

• ¼ cup shredded purple cabbage

• ¼ cup thinly sliced scallions

• 2 tablespoons chopped fresh parsley

• ¼ cup chopped chickpeas (canned, rinsed & drained or freshly cooked)

• 1 clove garlic, finely minced

• Juice of 1 lemon

• 2 tablespoons extra virgin olive oil

• Salt & black pepper to taste

Instructions

1. Prep the mushrooms:

   Preheat oven to 400°F. Place mushroom caps on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently. Arrange them cavity side up.

2. Roast the mushrooms:

   Bake for 12-15 minutes, until tender and juicy. If they release a lot of liquid, carefully drain off the excess. Let cool slightly.

3. Make the quinoa salad:

   In a mixing bowl, combine quinoa, red pepper, cabbage, scallions, parsley, chickpeas, and garlic. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss to coat. Taste and adjust as needed.

4. Assemble:

   Spoon the quinoa mixture generously into each mushroom cap, lightly pressing it in so it stays mounded.

5. Serve:

   Arrange on a platter and finish with extra herbs or a little more lemon juice if you’d like. They’re delicious, slightly warm, or at room temperature.

Notes

• Feel free to switch up the herbs or veggies based on what’s in season.

• These travel well, so they’re great for potlucks and picnics too.