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High-Protein Quinoa & Mushroom Stuffing Recipe

I set out to create a healthy recipe for stuffing that wasn’t predominantly based around breadcrumbs.

I considered gluten-free flours and couscous, but settled on quinoa because the texture is just perfect for a stuffing ball that is delicious as well as being high in protein, fibre and the essential amino acids.

Paired with sautéed mushrooms, sunflower seeds and sage – this recipe has the unmistakeable taste of traditional stuffing, but with extra health benefits and a much better nutritional profile.

You could also make a large batch of this in a loaf tin, with sliced apricots and extra nuts and seeds crumbled on top for a delicious vegan nut roast.

This recipe can be used to create simple stuffings balls (pictured below) or to stuff chicken thighs for a high protein meat dish.

Quinoa and mushroom stuffing recipe


Makes 6 Stuffing Balls

Per 1 Ball:

Calories: 54 Carbs: 5.4g Fat: 2.5g Protein: 2.5g


  • 100g chestnut mushrooms
  • 80g cooked quinoa (cooked with 1 tbsp bouillon powder)
  • 50g chopped ready-to-eat chestnuts
  • 25g pumpkin seeds
  • 1 tbsp sage
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • Pinch of Himalayan salt


  1. Take the chestnut mushrooms and dice into small pieces (brunoise).
  2. Pan fry with the sage and pumpkin seeds so that the seeds are lightly toasted and the mushrooms are just cooked.
  3. Add all of the ingredients to a bowl and combine well.
  4. Roll the mixture into golf ball-sized balls.
  5. Line a baking tray with baking parchment and add the stuffing balls.
  6. Roast in the oven for 20-25 minutes at 180 degrees until they are golden brown on top.

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