Quinoa-Stuffed Portobello Mushrooms
Cook and Prep Time: 40 minutes
Serves: 8
You Need
• 8 Portobello Mushroom Caps
• 2-3 tbsp. Balsamic Vinegar
• 1 Lime, juiced
• 1 tsp. Ground Cumin
• 1 tsp. Smoked Paprika
• Salt & Pepper, to taste
For the filling:
• 1 15 oz. can Black Beans, rinsed & drained
• 1 Red Onion, diced
• 7-8 cloves Garlic, minced
• 1 cup Quinoa
• 2 cups Vegetable Stock OR Water
• 3 cups Sweet Potato, cubed
• 1 Green Bell Pepper, diced
• 2 cups Red Cabbage, chopped
• 1 tbsp. Ground Cumin
• 1 tbsp. Smoked Paprika
• 1 Lime, juiced
For serving
• Chimichurri
• Parsley
• Basil
• Lime Wedges
DIRECTIONS
- Rinse and chop the produce accordingly. Line 1 baking tray. Preheat oven to 400˚F.
- Make the quinoa. Toast the quinoa in a dry pot for 1-2 minutes. Then add vegetable stock, and bring to a boil. Then cover and cook for 20 minutes, until all of the liquid has evaporated.
- Marinate the mushrooms. In a large bowl, combine balsamic vinegar, lime juice, cumin, smoked paprika, salt, and pepper, and whisk to combine. Then, add mushrooms and toss to evenly coat. Marinate for at least 10-15 minutes (or overnight).
- Make the filling. Set a large skillet to medium-high heat. Once hot, add sweet potatoes, onions, and bell pepper. Cook for 5 minutes, until onion is translucent. Then, add garlic and cook for 1-2 additional minutes. Then, add the cabbage and spices. Cook for another 5 minutes, or until sweet potato is tender. Then, add black beans, lime juice, and season to taste.
- In a large bowl, combine the quinoa and sautéed vegetables, and toss to combine.
- Add the mushrooms to your baking tray. Then add the filling to the tops of the mushrooms. Then, bake for 10-15 minutes.
- Serve immediately and enjoy!