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.


  • 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)


  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    *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.
  • Warm Vanilla Sugar

    The gouda in this makes it sound soooo good! Plus, I love all the mushroom varieties you went with. Yum!

  • PaintingChef

    Do you think that I could use pearl couscous instead of the quinoa in this?

  • Shari

    This weekend I literally just bought shiitake and cremini mushrooms, it was fate!

  • Heather M.

    This post just made me so sad that I had to give up dairy while nursing my little one….this looks amazing!

  • Anna

    Thanks again Annie! I’m looking for good freezer meals to prep before baby #2 gets here in October. This one sounds like it would be perfect as a freezer meal. I don’t comment often, but we eat your recipes at least 4-5 times a week. Mexican Quinoa, Pancakes with or without the chocolate chips, those cheddar jalapeno biscuits with egg and avocado, and the Blackberry Brie Chicken Sandwiches are all go to meals around our house. Thanks for posting real food options and keep up the good work!

  • Kerry Cooks

    This is such a fabulously original dish Annie! I’ll definitely be giving it a go

  • Brantley Swymer

    Just put this in the oven and realized I have 1/4 c veggie broth left…did I miss that somewhere in the directions?

  • annieseats

    Ack! Sorry about that. Just fixed it – it is only used to deglaze the pan so it won’t be a big deal for you. Thanks for bringing it to my attention!

  • annieseats

    Thank you! I love to hear this. Makes my day!

  • annieseats

    Awww…just save for the future, I guess!

  • annieseats

    I don’t see why not. Enjoy :)

  • This is so up my alley – can’t wait to make it!

  • Helena

    We enjoyed your mushroom gouda burgers so much that 24 hours after reading this new mushroom-gouda combination this dish was on our dinner table! (I used all mini portabellas for economy reasons and it was still great).

  • Julie

    I need to do a freezer stock before baby #2 in September as well. Good idea! :)

  • annieseats

    So glad to hear it!

  • Julie

    Made this the other night but used whole wheat couscous and fontina instead. So cheesy and yummy!

  • Truthfully, mushrooms and I aren’t besties, but I do love the idea of turning my random omelets into quinoa bakes! Feeling inspired now.

  • Finally, someone makes something with quinoa I actually want to eat! :)

  • Kaja Milutinovic

    Thank you for sharing this wonderful recipe! My family loved it and I found quinoa in Germany !! I can only recommend this recipe even for meat eaters like my family :)

  • annieseats

    Yay! So glad you enjoyed it :)

  • Sara Streit

    We had some fresh mushrooms to use, so we made this for dinner tonight. It was SO good! I couldn’t stop eating it.

  • annieseats

    So glad to hear it!

  • Julia

    Finally tried this after a few months of having it saved and it was GREAT! I’m not a huge fan of shiitake or oyster mushrooms so I just used 900g of cremini and realized too late that I had no greek yogourt and subbed sour cream. Two of us polished off half in one sitting! (oops)

  • Chanel Arnell

    One of my favorites, made it a few times. Thank you!!

  • Tammy

    I made this because I thought it looked amazing (and I can’t resist mushrooms + cheese anything). To my complete shock, my husband, both my kids, and even MY MOM loved it too. Mom NEVER likes anything I make. Thanks for the great recipe, Annie!

  • annieseats

    Wow! That is some high praise. So glad it was a hit!

  • Melissa Brooker

    I absolutely love this! I used to despise cooked mushrooms but lately started to crave meals with mushrooms in them, so I thought, hey why not try this, and WOW! Blew my mind it is even better than I expected, thanks so much!