Mini Mushroom and Swiss Quinoa Cups Recipe

Yields: About 24 mini cups
Prep time: 20 minutes
Cook time: 18-22 minutes


  • 1 cup chicken or vegetable broth
  • 1/2 cup uncooked quinoa
  • 2 tablespoons butter
  • 8 ounces mushrooms (white button, cremini, etc), chopped
  • 1 shallot, chopped
  • Salt and pepper to taste
  • 3 cloves garlic, minced
  • 1-1/4 teaspoons dried thyme
  • 1 cup freshly shredded Swiss cheese
  • 1/4 cup freshly shredded Parmesan cheese
  • 2 whole eggs + 2 egg whites, whisked


1. Cook the quinoa

  • Rinse the quinoa thoroughly in a fine-mesh sieve.
  • Combine the broth and quinoa in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid has been absorbed.
  • Let the quinoa cool slightly.

2. Sauté the vegetables

  • While the quinoa cooks, melt butter in a large skillet over medium heat.
  • Add mushrooms and shallots and season with salt and pepper. Cook, stirring occasionally, until both are softened.
  • Add garlic and thyme. Cook for an additional minute, stirring constantly until fragrant.
  • Remove from heat and set aside to cool slightly.

3. Mix the ingredients

  • Preheat the oven to 375°F (190°C). Grease a 24-count mini muffin tin very generously with cooking spray.
  • In a large bowl, combine the cooked quinoa, sautéed mushroom mixture, Swiss cheese, Parmesan cheese, and the whisked eggs. Stir everything together until well combined.

4. Bake

  • Divide the quinoa mixture evenly among the prepared muffin cups, filling them almost to the top.
  • Place the muffin tin on top of a baking sheet (for easier handling and potential spill protection).
  • Bake for 18-22 minutes, or until the tops are light golden brown and set.

5. Cool and serve

  • Let the cups cool slightly in the muffin tin before serving. You can serve warm or at room temperature.

6. Storage

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

7. Freezing

  • Cool cooked cups completely.
  • Place them on a baking sheet and freeze until solid.
  • Transfer frozen cups to a freezer-safe container or bag for longer-term storage.

8. Reheating

  • Thaw frozen cups in the refrigerator overnight.
  • Reheat in the microwave or oven until heated through.


Add-ins: Customize with other vegetables like spinach, bell peppers, or chopped onions. You could also add a little crumbled cooked bacon or sausage.

Spice it up: Add a pinch of red pepper flakes for a little heat.

Dairy-free: Use nutritional yeast instead of Parmesan cheese and a plant-based substitute for Swiss cheese.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *