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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mushroom Gouda Quinoa Bake Cooking View
Annie's Original

It all started with an omelette.  That tends to be my go-to meal on the nights when I get home late after barre class.  I’m famished, Ben and the kids have already eaten, and I’m looking for quick and healthy fare.  I make them a bit differently every depending on what veggies and cheeses we happen to have in the fridge at the moment. One evening a few months ago, I added some sautéed mushrooms and shredded gouda to my omelette and I don’t know if I was having an exceptionally good cooking night or if I was just incredibly hungry, but it was just soooo good.

Since then, I’ve been looking for every opportunity to combine mushrooms and gouda. I made them into burgers. I continue to put them in omelettes. And now, I baked them with quinoa. It’s a bit reminiscent of mac and cheese, but it’s really all about the mushrooms here. I included three of my favorite varieties, but feel free to use whatever you like best.  I also included a bit of greek yogurt to add a bit of creaminess, but if you don’t have it on hand, not to worry. It’s still pretty great even without it.  I know this meal will be on heavy rotation here, since this mushroom gouda thing doesn’t seem to be just a phase anymore.

Mushroom Gouda Quinoa Bake
Yield: about 6-8 servings


  • 1 cup quinoa, uncooked
  • 1¾ cup veggie broth, divided
  • 2 tbsp. olive oil, divided
  • 1 small onion, chopped
  • 8 oz. cremini mushrooms, stemmed and sliced
  • 4 oz. shiitake mushrooms, stemmed and sliced
  • 3 oz. oyster mushrooms, stemmed and sliced
  • 3 cloves garlic, minced or pressed
  • 1-2 tsp. minced fresh chives
  • ½ tsp. fresh thyme leaves
  • Salt and pepper, to taste
  • 7-8 oz. gouda, shredded*
  • ½ cup low-fat greek yogurt (optional)
Cooking View


  • Thoroughly rinse and drain the quinoa. Add to a medium pan with 1½ cups of the veggie broth and cook according to the package directions.  Set aside.

  • Preheat the oven to 400˚ F. Grease a 2-quart baking dish. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Sauté the onion until it begins to soften, about 5 minutes. Stir in the sliced mushrooms and continue to cook, stirring occasionally until the mushrooms have softened and most of the juices released have evaporated. Stir in the garlic, chives and thyme. Add in the remaining ¼ cup of veggie broth to deglaze the pan, scraping any browned bits that have stuck to the bottom. Continue to cook until the liquid is almost evaporated. Remove from the heat. Season to taste with salt and pepper.

  • In a large mixing bowl, combine the cooked quinoa, the mushroom mixture, about 2/3 of the shredded gouda, the remaining 1 tablespoon of olive oil and the greek yogurt. Stir well until evenly mixed.  Spread the mixture in the prepared baking dish in an even layer and sprinkle with the remaining cheese. Bake until heated through and the cheese is melted and bubbling, about 12-15 minutes. Serve warm.

  • *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.

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