Have you ever tried roasting your mushrooms? I discovered during the making of my cookbook that roasting not-so-fancy mushrooms condenses their flavors into gourmet territory. They transform from spongy raw fungi into tender, richly flavored umami bombs along the way.
I understand that mushrooms aren’t for everyone (sometimes, they’re not even for me), but I’m into these roasted mushrooms. For those of you who are on the fence when it comes to mushrooms, I hope this recipe brings you over to my side.
This recipe is a great side dish or light meal. First, I roasted up some cremini mushrooms, also known as baby bella mushrooms (they’re young portobellos—get it?). Then I served the roasted mushrooms, with all of their delicious mushroom juices, on a bed of herbed quinoa. A squeeze of lemon juice and sprinkle of pepitas rounds out the flavors and textures.
For a more complete meal, I think you could stir some chickpeas or white beans into the quinoa. You can also change it up by roasting the mushrooms with a splash of balsamic vinegar (so good).
Once again, I bought all of my ingredients at ALDI. They have organic quinoa and olive oil, plus a wide variety of fresh produce and rBST-free cheeses, all at impressively low prices. Their new blog called Hello, Healthy, offers recipes, cooking videos and resources on how to live a healthy life. You can check out my recipe on their blog here. Have you been to an ALDI yet?!
Watch How to Make Perfectly Fluffy Quinoa
Roasted Mushrooms with Herbed Quinoa
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Cooked and baked
- Cuisine: American
- Diet: Gluten Free
Delicious side dish or light meal of roasted mushrooms on herbed quinoa, topped with toasted pepitas and olive oil! Recipe yields 4 generous side servings.
Ingredients
Roasted Mushrooms:
- 16 ounces Baby Bella mushrooms
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
- ¼ teaspoon salt
Herbed Quinoa;
- 1 cup SimplyNature Organic Quinoa, rinsed in a fine-mesh colander
- 2 cups water
- ½ cup Priano Parmesan cheese, grated
- ¼ cup chopped fresh flat-leaf parsley, divided
- ¼ cup thinly sliced green onions, green parts only
- 1 clove garlic, pressed or minced
- ¼ teaspoon salt
- 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, plus more for drizzling on top
- 2 to 3 teaspoons lemon juice, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons toasted pepitas
Instructions
- To prepare the mushrooms: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup (the rim is important, as the mushrooms release a lot of juices while roasting—use a large baking dish if you don’t have a rimmed baking sheet).
- Quarter the large mushrooms, halve the medium mushrooms, leave small mushrooms whole, and place them all onto the prepared baking sheet. Drizzle the olive oil over them and sprinkle the salt on top. Toss until the mushrooms are evenly coated in oil. Roast until the mushrooms are tender and somewhat condensed in size, about 15 to 18 minutes, tossing halfway.
- Meanwhile, to cook the quinoa: Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 to 20 minutes. Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then, remove the lid and fluff the quinoa with a fork. Add the Parmesan, most of the parsley (reserve about 1 tablespoon for garnish), green onions, garlic, salt and olive oil. Stir to combine, then add 2 to 3 teaspoons lemon juice to the mixture and black pepper, both to taste.
- To assemble, pour the quinoa into a small serving platter or medium serving bowl. Top with the roasted mushrooms and their extra juices, then sprinkle pepitas and the remaining parsley on top. Finally, finish the dish with a light drizzle of olive oil over the mushrooms. This dish is best when fresh, but leftovers keep well in the refrigerator, covered, for up to 3 days.
Notes
Make it dairy free/vegan: Omit the Parmesan cheese. You might appreciate a light drizzle of balsamic vinegar or even soy sauce for extra flavor in its place.
Change it up: For even more depth, roast the mushrooms with 1 tablespoon balsamic vinegar tossed in. Finish the dish with a light drizzle of balsamic vinegar instead of lemon juice.
▸ Nutrition Information
This post was created in partnership with ALDI and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Stephanie
This is my kind of bowl. Looks delicious!
Kate
Thanks, Stephanie! I hope you try it.
Nancy
I made it today and we loved the flavors. Thank you
yvette van den IJssel
your Salads are the best…it’s really my taste and also my way of making salads. I love your blog and admire your accomplishm.including your book. I am have been a foodie since 30 years…but just started a blog.. I love it..but it’s difficult to reach many followers..If you have any tips for me, would love to hear.
All the best,
Yvette
Kate
Hi, Yvette. I’m so glad you love my salads! I actually wrote up a post on tips for starting a food blog. You can read it here. All the best!
Christine
Hi…so doing this now! but there’s mention of tossing the mushrooms before roasting with the oil “and vinegar”…there’s no vinegar listed in the ingredients list??
thank you for all the goodness that you post!
Kate
Thank you so much for catching that! You have a good eye. My initial draft of the recipe called for tossing the mushrooms with 1 tablespoon balsamic vinegar, and I forgot to remove that detail from the instructions. Just fixed it!
Christine
I’m adding my syrupy sweet Balsamic!! ohhhh…this is going to be a good meal.. <3
Glen
Hi Kate,
This recipe looks amazing!! I’m going to give it a try this weekend for sure!!
Just a quick question, in step 2, where you prepare the Mushrooms for roasting, it says to get them evenly coated in oil & vinegar… However there is no vinegar in the ingredient list? Am I missing something?
Thanks again for this recipe, I can’t wait to give it a go… And say hi to Cookie for me!!!
Kate
So sorry about that, Glen! My initial draft of the recipe called for tossing the mushrooms with 1 tablespoon balsamic vinegar, and I forgot to remove that detail from the instructions. I just corrected the recipe… but if you are feeling inclined to add the vinegar, it was tasty. :)
Keri
I made something extremely close to this last night. With the mushrooms, I also roasted some fresh asparagus and red peppers. I also used the combo of quinoa, brown, red and wild rice. It was absolutely heavenly. Seriously, the taste is truly divine. I’m eating the leftovers cold right now and my toes are curling. =)
Kate
Oh man, that sounds like a stellar combo! You’re making me wish for a second lunch. :)
Julie Peterson
Asparagus with this is a brilliant idea! Can’t wait to make this.
Susan
I have not tried roasting mushrooms before, but I know that would intensify the flavor of good mushrooms, so this dish would definitely be worth a try.
Keri
Oh yeah. So good!
Kate
I hope you try it, Susan!
SS
Yum!! I will make this! If I want to add the balsamic how much should I use and should I add it at the end drizzled or mixed with the mushrooms before roasting?
Ellen
You mention vinegar in the mushroom/quinoa recipe but it is not listed in the ingredients. I think it might have been a mistake. You mention it in #2 part of the instructions.
Thanks. Love your recipes and website.
Ellen
Daina Gray
This looks delicious…But what are Pepitas?
Kate
Hey, Daina. Good question! Pepitas are raw, shelled pumpkin seeds.
Rhian @ Rhian's Recipes
Wow what an awesome idea, I love mushrooms!!
Kate
Me, too! This definitely satisfied my craving.
Dani
Hi Kate! Wondering why we should only use the green parts of the onion and not the white parts. Are they too strong?
Kate
Hi, Dani! Good question. Yes, the green parts will give a nice, subtle herby flavor, while the white parts will give more of an oniony taste.
Alexandra - Nickels and Noodles
Looks delicious! I make something similar but I add in roasted Brussels sprouts and some lentils. During the colder months I try to add Brussels sprouts to everything to make up for not getting them in the summer :)
Kate
I totally approve of your Brussels sprouts priorities, Alexandra. They’d be a really great addition to this dish!
Nese
I made this for lunch today, it was quick, easy and delicious! Thanks!
Kate
You’re welcome. Nese!
Nancy Oar
I made this for lunch,next week I will make for my Vegetarian Grand daughter. I used shiitake mushrooms, sliced them, then forgot them while I was roasting them…OOPS! Who would have thought that crispy shiitakes were so delicious? Yum. Kept it pretty close to recipe, although I did half a recipe, but kept the parmesan the same amount…love parmesan. Definitely a keeper recipe, doesn’t need anything else….I didn’t have pepitas though. Still delicious
Kate
Sounds like a happy mistake, Nancy! So glad you enjoyed it.
Carie
How do you toast pepitas? Can you make the recipe without them? Looking forward to making this! It’ll be the first from your site. Then on to French fries and sweet potato fries!
Thanks!
Kate
Hi, Carie. You toast the pepitas by just putting them on a skillet over medium/high heat, and shimmying the pan every so often until the pepitas become fragrant and toasty-smelling. You can definitely omit them from the recipe–several people already commented that they didn’t have them on hand. I hope this one goes well for you!
Doreen
Made this last night and we really enjoyed! Didn’t think my husband would be so keen on quinoa, but it worked! I did add the balsamic vinegar to the mushrooms. Thanks for all your great recipes!
Kate
You’re welcome, Doreen! I’m so glad you both enjoyed it.
Beth R
I made this with 50/50 red quinoa and green lentils (cooked together in the same pot until the quinoa popped and the lentils were just soft). Delicious & satisfying easy meal!
Kate
Sounds colorful and delicious, Beth! Thanks!
Heather
This was so yummy, Kate! I love that it’s such an adaptable recipe, too. I switched to barley since I didn’t have quinoa in the pantry and then added your crispy baked tofu. Thanks for always inspiring me in the kitchen!
Kate
Tofu sounds great with this, Heather. Thanks!
Stefan
Oh my God!
You don´t mean to say that there is an ALDI in your neighborhood?! It originated here in Germany – I like it, but there is no Quinoa on sale here! I always buy some chocolate and chilied nuts!
Kate
I love ALDI, and yes, I hear it is a German import! It’s great across continents. :)
Sara @ Last Night's Feast
Those mushrooms look to die for!
Kate
I was snacking on them the entire time!
Karen Stogbuchner
So another amazing recipe! This is amazing! I did use a bit of balsamic vinegar while roasting the mushrooms. Added more parsley and onion, simply because I chopped more than I needed. This will be a go to recipe….Thanks so much!
Kate
Great, Karen! I’m so happy to hear that.
anthony
Hmm,
Something was off for me with this one. I think it was in the baby bellas; they weren’t crisp enough for me even though I didn’t wash them and upped the roasting time to 30 minutes. Might try sauteing next time. Also one of the comments suggested adding roasted asparagus and rice – that sounds good.
Kate
I’m sorry this one didn’t work out as well the first time, Anthony! I hope you try it again.
Kevin
I DID make this recipe, just now. It was my first experience with quinoa. I made a half bath, just for myself, and I thought it came out pretty good. I would make it again!
Kate
Great! So glad your first quinoa experience went well.
vivian
This was a delicious dinner on a night that I didn’t have a lot of time. I couldn’t see what to do with the second tablespoon of olive oil, so I just added it to the cooked quinoa. I would definitely make this again. Thanks for a great recipe!
Kate
You’re welcome, Vivian!
Becki
Hi Kate,
I made this Friday and my husband and I loved it. Usually quinoa tastes like ‘fluff’ but your version had flavor and texture. (I decided we would try about anything to get more roasted mushrooms on the table!) I omitted the cheese and added some strips of lemon zest to the quinoa.
And FYI, we think it might even be better the next day. I liked the recipe so much I forwarded it to a friend! Looking forward to your cookbook, hooray!
Kate
Hooray! So happy you loved this, Becki! Lemon zest sounds great with this, too. A nice zip through the savory flavors. Thanks for commenting!
Alicia
Hi Kate,
This recipe turned out delicious! We used two packages of organic crimini mushrooms as we love mushrooms. We roasted them with balsamic and they tasted great. This recipe will definitely be in our rotation.
This is my first time commenting on your site but I have been making your recipes for more than a year. My boyfriend and I absolutely love your recipes. I purchased your new cookbook from Amazon and am eagerly awaiting it’s arrival. You truly have a gift and I’m so happy to have found your blog. Thank you!!
Kate
Hi Alicia, so glad you loved this one! Your adjustments sound delicious. Delighted to hear that you have been enjoying my recipes, yay! And thank you so much for pre-ordering my book. That helps a lot. Have a great weekend!
Rachel
This was delicious! I made it exactly as you wrote and my family all enjoyed!! Thanks for the great recipes. I preordered your book and can’t wait.
Joyce
I’m totally making this!! I love mushrooms! Can’t wait for your cookbook – I pre-ordered it already ^_^
Kate
I can’t wait until you see it, Joyce. Let me know how this one goes!
Michelle @ Vitamin Sunshine
I’m going to have to try this– because I am definitely on the fence, but want to like them! :) I’ve been making a pot of quinoa every few days lately and covering it with everything.
Shawn
Is it just me, or would this with scrambled eggs be the best breakfast ever???
Kate
Not just you! That sounds delicious.
Kecia
Kate, I wish I could show you how much I love this recipe! I am sitting here typing while scarfing down a bowl full. It is amazing, light and just what I needed! I used red quinoa instead and I paired the dish with butter-sauted Brussel Sprouts. Sooooo delish!
Kate
So glad you enjoyed it, Kecia! Your sprouts sound like a delicious accompaniment.
London
Hi,
Are the mushrooms supposed to release a lot liquid while roasting?
Kate
Yes, they do release a lot of liquid!
Emily
This was delicious! We added a splash of white wine to the quinoa. Someone here said it would be good with asparagus added–definitely. We’ll make it again and try that. Thanks, Kate!
Kate
Yes, asparagus sounds great with this. Thanks, Emily!
Lora
Another delicious dinner!
Kate
Yay, thanks Lora!
Mame
I just made this for my husband and myself. He is not a big fan of the vegetarian lifestyle which I have adopted over 6 years ago, but he keeps reading medical reports of its benefits. He had seconds of this recipe. He LOVED it! Thanks, Kate, for keeping it real for us all out here in veg land! I look forward to getting the new cookbook added to my repertoire!
Kate
I’m so glad everyone enjoyed it, Mame! I’m so looking forward to everyone seeing the book. The release is right around the corner now!
Joni
I’ve made this a couple of times and, in my opinion, it is a perfect recipe. So delicious and filling. I love that you used ingredients from Aldi. Aldi is my go-to grocery store. I’ve been using red quinoa and it’s so colorful!
Kate
Colorful food is the spice of life! So glad you enjoyed it, Joni.
Teresa Walker
Another great recipe, Kate! Thank you! I made a few additions …2 grated carrots & 1 cup peas.
Kate
Sounds delicious, Teresa!
Dani
I was craving mushrooms and stopped by Aldis after church today!
Remembered this from your blog the other day, so making for lunches this week. Their broccoli looked so good am going to roast and include. Thanks for another winning recipe!
Kate
Perfect! I hope it goes well.
Melissa
We made this and it was wonderful. We did have a little hiccup though – when roasting the mushrooms, they released a good amount of water (so much we had to remove them from the oven early and pour it out before returning them to the oven). Everything turned out great, but I was wondering if you have any suggestions to avoid our water issue next time? As always, love your recipes!
Kate
Hi, Melissa! Mushrooms are naturally full of water, so they will release a good amount. I make sure to use a rimmed baking sheet, and sometimes put an additional one below it to catch anything that might overflow.
Alex
So delicious! I left out the parmesan, mixed the mushrooms into the quinoa, and used lime (because I didn’t have lemon)–the quinoa has so much flavor, and roasted mushrooms are always delicious! A super easy recipe with great results. :) Thanks, Kate!
Kate
Thanks, Alex. :)
Lauren
Very excited to try this tonight! The mushrooms are roasting now, while my son is taking a nap. :-) Can’t wait to order your cookbook- I saw the preview on Amazon and I am already so excited to try your new recipes! Love your blog and thank you for your continued creativity and enthusiasm about cooking healthy food!
Kate
Thank you, Lauren! Let me know how the dish turns out. :)
Joanna W
Hello, Kate!
I made this with your cucumber Dill salad recipe and they were a delicious complement to each other! I am looking forward to trying out your cookbook coming out SO soon!
All the best,
Joanna
Kate
That sounds like a wonderful pairing, Joanna. I can’t wait for you to see the book! :)
Kate
This turned out really well. Thank you for the recipe!
I was a little featherbrained at the store, so I forgot to get any green onions or parmesan. I used a nice crumbly blue cheese I had in the fridge and extra parsley instead…and added a splash of red wine while the quinoa cooked.
Kate
Well, it sounds like you can think on your feet! I’m glad it all worked out for you.
Tyra
This was delicious! Thanks so much!
Lisa
This was a very satisfying lunch for me, and I was pleasantly surprised to find that all the flavors really came to life after spending a night together in the fridge. :) I added a little extra lemon juice, fresh dill and crushed red pepper flakes for some spice. I’ll make this again.
Kate
Yes, this is great after it rests for a little bit. I’m glad you were able to make it your own, Lisa!
Ian R Thomson
Hi Kate,
I made this delicious dish as our main dinner course. It looked almost as good as your picture of it and tasted better! I added some garbanzo beans as per your suggestion and they blended perfectly.My wife and I enjoyed it immensely. Thanks,
Ian
Cynthia
Wow just wow. I find balsamic easily takes over most dishes if not careful so just the added lemon was enough acid for me. I used the leftover onion whites as I roasted the mushrooms. Added a small diced avocado to final dish and dinner was done. This is so good, thank you!
Kate
You’re welcome! Thanks for sharing, Cynthia.
Elizabeth
Hi, Kate! Thanks for this recipe! I prepared it for dinner tonight but tweaked it a little because I did not have some of the ingredients. I used cilantro instead of parsley, red quinoa, and omitted the pepitas, which I think are pumpkin seeds. I also added a splash of balsamic vinegar to the mushrooms before roasting. They turned out to be tasty like you said. I enjoyed it, although my son refused to try it. Thanks for your simple and great recipes!
Kate
You’re welcome, Elizabeth! Way to improvise with what you had one hand. Love that! Thanks for your review and comment.
TRUDIE L KIBALA
Yummy! This will definitely be going into my rotation of options for quinoa and non-meat options!
Kate
Great to hear!
Wendy
Hey Cookie and Kate. We made this for lunch and are enjoying it. We had no green onions, and I’m sure that it’d be better with that. We also added about a tsp of smoked paprika to the quinoa, which added a touch of …Something. :) We thought the cheese would be overwhelming, but it is not. Thank you for posting.
Kate
I’m glad you added the cheese! Thanks for sharing, Wendy. I appreciate the review.
Regina M Thomas
I just found your website and am in love! I followed your recipe to the “T” except I used Shitake mushrooms and Asiago cheese. The flavor was phenomenal!! This dish is a keeper. Thank you so much!
Kate
Welcome, Regina! I’m happy you liked it.
Yvonne McDonald
I really enjoyed this and made it exactly as directed, except I didn’t have fresh parsley so I used dried, and I used garlic powder because I was not convinced that I could thoroughly mix in one clove of minced fresh garlic in the almost finished quinoa. I will definitely make it again. Thanks for posting this.
Kate
You’re welcome, Yvonne! I’m glad you were surprised.
Candy
I made this tonight as a side with grilled chicken. Delicious. I sprinkled some za’atar on top of the mushrooms for added flavour. I will definitely make it again.
Kate
Thanks for sharing! Sounds delicious, Candy.
Victoria
This has become a staple in our house enjoyed by adults and kids alike !
Kate
That’s great to hear!
Jennifer
I am obsessed with this recipe. A friend of mine actually made it first (she’s the one who first told me about your blog) and since then I’ve made it twice! I use more mushrooms, but only because I can’t ever find a 16 oz package so I use 24 oz! I keep everything else exactly the same! It’s so good and light and fixes me right up after too many days of eating out!
Kate
I’m so happy to hear how much you love this recipe, Jennifer! Thanks so much for your review.
Nath
That was very good. I doubled the amount of mushrooms because I had bought a lot. Will do it again. Thank you for being so dedicated to always offer winner recipes! Have a wonderful year!
Kate
I’m glad you loved it, Nath!
Kris Crane
Parmesan cheese isn’t vegetarian. just saying.
Kate
Hey Kris, Bel Giosio and Whole Foods 365 make vegetarian Parmesans.
Sasha
I have never in my entire life thought of roasting mushrooms! I’m in! This looks incredible. I might combine it with your crispy tofu.
Liv
This recipe is so good!!! I was apprehensive because I’ve never thought of combining a zesty quinoa with super savory mushrooms but I’m so glad I tried it. I also added some beet greens that I had on hand and it made for a delicious meal. Thank you!!!
Julie Dunn
I made this a couple of weeks ago and am already making again for dinner tonight! The first time I made it, I only had regular white mushrooms on hand, and it came out great. It makes a great dinner or side dish and reheated great for lunch the next day. I added a little extra lemon juice because we all love lemons around here. this is a great recipe that you can customize based on what you have at home. Tonight I’m using a combo of baby bellas and white mushrooms and adding garbanzo beans to make it a complete meal. Thank you for all the great recipes.
Allison
Made this dish twice now. I eat mainly plant based and this is now a staple for me. I add lentils when I’m feeling more hungry. Delicious!
Katelyn
This came out wonderfully, super flavorful and easy! Thank you!
Kate
I’m happy you loved it! Thank you for sharing, Katelyn.
Sali Tagliamonte
I didn’t have any fresh greens except romaine lettuce so I used it and dried parsley. I didn’t use Parmesan, leaving that to personal taste. Delicious! I wish I had doubled the recipe. It was gone before I knew it. Kate, I’m wondering about what to match it with?
Kate
Hi! I think this is great on it’s own. Or, pair with a delicious soup.
Debra
Just made this and boyfriend is very pleased. I also rediscovered my love of mushrooms :D thank you. This will now be a staple in this house. Soooo good
elsa estrada
i just made this for lunch and it is delicious. i made my Quinoa in a rice cooker. 1 part Quinoa 2 parts water. mushy but i dont care i’m still eating it. Any tips how to make Quinoa in a rice cooker?
Kate
Hi! I recommend How to Cook Perfect Quinoa & 10 Quinoa Recipes as my method.
Francine Williams
I just made this dish and I absolutely loved it! I don’t really even like r mushrooms and the combination of all these flavours and textures are fabulous!! I have been looking for a quinoa dish with a difference and this is my new gem. I did add a drizzle of balsamic vinegar glaze to the mushrooms as well as a final drizzle and that just did it for me. Thank you so much for sharing your recipe. I am new to your site but you have a new fan!
Kate
You’re welcome, Francine! I appreciate your review.
Aimee
The roasted mushrooms were great! Next time, I think I’ll leave out the cheese so the quinoa will stay fluffier. The cheese caused mine to clump a bit, and the mushrooms have such great flavor, that I don’t think the cheese is really necessary.
soocati
This was delicious! I’m not a huge quinoa fan- but the add-ins made it really tasty! I used vegan parm. and cannellini beans to make it a main meal. This would be a great base for any roasted veggie.
Marco
I was make this yesterday as a complete meal. So i was added some red bell pepper and some red onions by the mushrooms and added the balsamic vinegar. I was really easy to make and very delicious. Thank you for this easy recipe Kate. Before i discover this blog i was never eat quinoa now it is one of my favorite ingredients for beautiful salads en diners like this one. Thanks for the tips en wonderful recipes Kate!!
Kate
You’re welcome, Marco! Thank you for your review.
Deanna
You can substitute nutritional yeast in any recipe for Parmesan cheese.
Namita Kumar
I loved the salad , great umame flavour , found more the types of mushrooms i added in the better the taste…it was almost like eating risotto but hopefully with lesser calories :)