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Southwestern Quinoa Stuffed Portobello Mushrooms Recipe

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.