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Recipes
Quinoa stuffed portobello mushrooms
FILLINGS:
- 1tsp olive olive oil or avocado oil ( water is fine as well)
- 85g of uncooked quinoa or 230g cooked quinoa ( you can mix red and white)
- 150g (1cup) diced bell pepper ( any color )
- 200g (11/2 cups) diced sweet potato or butternut squash
- 1tsp ground cumin, divided
- 1tsp smoked paprika , divided
- 89g (1 cup) chopped red cabbage
- ½tsp seal salt, divided
- 92g (1/2 cup) cooked black beans ( please drain the liquid)
OTHER INGREDIENTS:
- 4 Portobello mushrooms, stems removed
- 2 Tbsp olive oil or avocado oil ( water is fine as said before)
- 2 Tbsp balsamic vinegar
- ¼ tsp seal salt
- 1 Tbsp lime juice
COOKING INSTRUCTIONS:
- Preheat oven to 400 degrees F and set out a large baking dish.
- Cook quinoa first if you do not have any cooked on hand. You cook quinoa using ½ cup rinsed and drained quinoa with 1 cup of water. Add a pinch of salt.
- Bring quinoa to boil and reduce heatto simmer and cook until liquid has mostly absorbed (approximately 15 min). Drain off any excess liquid if needed.
- Now it is the time to marinate and bake the mushrooms by placing them onto the baking dish, seasoning with olive oil (or water), balsamic vinegar, lime juice and sea salt
- Next is to prepare the vegetable filling. Heat large skillet over medium heat, add 1Tbsp oil or water sweet potato or butternut squash and bell pepper. Sauté for 5 minutes or until slightly brown, stirring occasionally.
- Add cabbage, ½ tsp of cumin, ½ of smoked paprika, ¼ tsp sea salt and sauté for another 3-5 minutes. Set aside.
- Transfer vegetables to a large mixing bowl and set aside. To the mixing bowl add cooked and drained quinoa along with black beans, remaining ½ tsp of cumin ¼ tsp of sea salt and lime juice. Toss to combine.
- Divide the filling between the mushrooms, some may overflow but that is fine. Top it with desired sauce. It can be chimichurri sauce or guacamole.
