Quinoa with Honey Mushrooms Baked in Bell Pepper

While Honey Mushrooms (Armillaria ostoyae) offers numerous benefits, it is absolutely crucial to remember its proper cooking process. Honey mushrooms are mildly poisonous when raw, and it is essential to cook them for at least 20-25 minutes, ideally 30 minutes, to prevent digestive issues.
For consumption, the caps of younger fruiting bodies are primarily recommended, as the stems tend to be too tough. Some individuals may not tolerate them well and might experience flu-like symptoms. Honey mushrooms are not suitable for drying.
But once properly prepared, this mushroom offers a wide range of culinary possibilities.

Quinoa with Honey Mushrooms Baked in Bell Pepper

A delicious and hearty dish that combines earthy honey mushrooms, nutritious quinoa, and colorful bell peppers, topped with melted cheese and baked until golden.

What you will need (Ingredients):

• Honey mushrooms (caps of younger fruiting bodies)

• Onion

• Red bell peppers (whole, for stuffing)

• Garlic (fresh or dried)

• Fresh parsley

• Cooked quinoa

• Grated cheese (e.g., cheddar, mozzarella, or a mild cheese of choice)

• Butter or oil for sautéing

• Salt and ground pepper (to taste)

How to prepare (Instructions):

1. Prepare the mushrooms:
   Clean the honey mushroom caps thoroughly and pre-boil them in salted water for at least 20–30 minutes to remove toxins. Drain well and cut into small pieces.

2. Cook the filling:
   In a pan, melt butter or heat a little oil over medium heat. Add finely chopped onion and sauté until translucent. Add the pre-cooked honey mushrooms and cook for a few minutes.

3. Add vegetables and herbs:
   Add finely diced red bell pepper (reserve the whole peppers for stuffing), minced garlic, and chopped fresh parsley. Sauté until the vegetables soften and excess liquid evaporates.

4. Combine with quinoa:
   Remove the pan from the heat and stir in the cooked quinoa. Mix well. Season with salt and ground pepper to taste. Add a portion of the grated cheese to the mixture and combine.

5. Prepare the bell peppers:
   Cut the tops off the whole bell peppers and remove the seeds and membranes. Lightly season the inside with a pinch of salt if desired.

6. Stuff and top:
   Fill each bell pepper generously with the quinoa and mushroom mixture. Sprinkle the tops with the remaining grated cheese.

7. Bake:
   Place the stuffed peppers upright in a baking dish. Bake in a preheated oven at 180°C (350°F) for about 20–25 minutes, or until the peppers are tender and the cheese is melted and golden brown.

8. Serve:
   Serve hot as a main dish or a hearty side.

Always cook honey mushrooms thoroughly! Raw or undercooked honey mushrooms can cause digestive upset. Pre-boiling is essential.

This was our third recipe to cook those delicious Honey mushrooms more to come in the coming weeks!

Want to learn more about the Health benefits of the honey mushrooms check out our dedicated article : Armillaria ostoyae: A Hidden Forest Treasure with Many Benefits

And if you want to learn more on those surprising fungi you can check this out : Wikipedia