Quinoa & Vegetable Stuffed Portobello Mushrooms
Ingredients
Fillings
-
1
tsp
avocado or coconut oil (or water)
-
½
cup
uncooked quinoa
-
1
Tbsp
melted coconut oil or avocado oil
-
1½
cups
organic diced sweet potatoes
-
1
cup
diced bell pepper
-
1
cup
chopped red cabbage
-
1
tsp
ground cumin (divided)
-
1
tsp
chili powder (or smoked paprika, divided)
-
½
tsp
sea salt (divided)
-
½
cup
cooked black beans
Mushrooms
-
4
large
portobello mushrooms (stems removed, wiped clean)
-
1-2
Tbsp
avocado or melted coconut oil (or sub water or vegetable broth)
-
2
Tbsp
balsamic vinegar
-
1
Tbsp
lime juice
-
½
tsp
ground cumin (divided)
-
¼
tsp
chili powder or smoked paprika (divided)
-
¼
tsp
sea salt
-
1
Tbsp
lime juice
For Serving (optional)
-
Magic Green Sauce
-
Easy Red Salsa
-
Limes
-
Cilantro
Instructions
- Preheat oven to 400°F (204°C) and prepare a baking sheet.
- Cook quinoa if not pre-cooked by sautéing it in oil, adding water, and simmering until tender.
- Marinate mushrooms with oil, balsamic vinegar, lime juice, cumin, chili powder, and sea salt.
- Sauté sweet potatoes and bell pepper until slightly browned, then add cabbage and seasonings, cooking until tender.
- Sauté mushrooms in the skillet for a few minutes until browned and softened, then transfer to a baking sheet.
- Combine cooked quinoa, black beans, vegetables, and lime juice in a bowl, then fill the mushrooms with the mixture.
- Bake for about 5 minutes until heated through and slightly browned.
- Serve immediately with optional sauce.
Nutrition Facts (estimated)
Servings
4
Calories
305
Total fat
8.5g
Total carbohydrates
50.5g
Total protein
9.2g
Sodium
771mg
Cholesterol
0mg
You might also like