Southwestern Quinoa Stuffed Portobello Mushrooms

#MeatlessMonday anyone?!! This is an absolute flavorful treat for mushroom lovers!Makes about 3 servings

Ingredients:

• 6 large portobello mushrooms, stems removed, wiped clean
  
• 1 cup cooked quinoa
  
• 1 Tbsp avocado oil, or olive oil
  
• 1 cup diced red bell pepper
  
• 1/2 red onion, diced
  
• 1 fresh garlic clove, minced
  
• 1 cup black beans, drained and rinsed
  
• 1 cup organic sweet corn
  
• 1 tsp ground cumin
  
• 1 tsp ground coriander seed
  
• 1 tsp chili powder
  
• sea salt and pepper, to your taste
  
• lime wedges & fresh chopped cilantro, to garnish 

Instructions:

Preheat oven to 400 f. and line a baking tray with parchment paper.

Lightly spray the mushrooms with avocado or olive oil, season with sea salt and pepper, then place them on the prepared baking tray.

Bake for about 10 minutes.

Meanwhile, prepare the stuffing.

Heat a large skillet over medium heat.

Once hot, add 1 Tbsp oil, onion, garlic and bell pepper.

Sauté for 3-5 minutes stirring occasionally.

Add in black beans, sweet corn, quinoa, ground cumin, chili powder, and ground cumin.

Sauté for an additional 3-5 minutes until veggies are beginning to soften and golden brown.

Season with sea salt and pepper.

Divide the stuffing equally between the mushrooms.

Bake for about 5 minutes or until mushrooms and toppings are hot and slightly browned.

Garnish with fresh chopped cilantro and lime wedges.

Enjoy!

❤Rachel  

Southwestern Quinoa Stuffed Portobello Mushrooms Recipe

Category Dinner

Ingredients

• 6 large portobello mushrooms, stems removed, wiped clean
• 1 cup cooked quinoa
• 1 Tbsp avocado oil, or olive oil
• 1 cup diced red bell pepper
• 1/2 red onion, diced
• 1 fresh garlic clove, minced
• 1 cup black beans, drained and rinsed
• 1 cup organic sweet corn
• 1 tsp ground cumin
• 1 tsp ground coriander seed
• 1 tsp chili powder
• sea salt and pepper, to your taste
• lime wedges & fresh chopped cilantro, to garnish

Instructions

1. Preheat oven to 400 f. and line a baking tray with parchment paper. 
2. Lightly spray the mushrooms with avocado or olive oil, season with sea salt and pepper, then place them on the prepared baking tray. 
3. Bake for about 10 minutes. 
4. Meanwhile, prepare the stuffing.
5. Heat a large skillet over medium heat.
6. Once hot, add 1 Tbsp oil, onion, garlic and bell pepper. 
7. Sauté for 3-5 minutes stirring occasionally. 
8. Add in black beans, sweet corn, quinoa, ground cumin, chili powder, and ground cumin. 
9. Sauté for an additional 3-5 minutes until veggies are beginning to soften and golden brown.
10. Season with sea salt and pepper. 
11. Divide the stuffing equally between the mushrooms.
12. Bake for about 5 minutes or until mushrooms and toppings are hot and slightly browned. 
13. Garnish with fresh chopped cilantro and lime wedges.

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