Quinoa stuffed portobello mushrooms
- 1tsp 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)
- 4 Portobello mushrooms, stems removed
- 2 Tbsp olive oil or avocado oil ( water is fine as said before)
- 2 Tbsp balsamic vinegar
- ¼ tsp sea salt
- 1 Tbsp lime juice
- Preheat the 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 heat to simmer and cook until liquid has mostly absorbed (approximately 15 min). Drain off any excess liquid if needed.
- Now it is 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.