Southwest Quinoa Stuffed Portobello Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 large portobello mushroom caps, cleaned
  • 3 teaspoons olive oil, divided
  • ½ cup diced yellow onion
  • 2 cloves garlic, finely diced
  • 1 cup quinoa, cooked
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ½ cup black beans
  • ¼ cup frozen corn, defrosted
  • 2 tablespoons chopped cilantro
  • 2 ounces goat cheese crumbles
  • Avocado-Cilantro Cream Sauce, recipe below
Instructions
  1. Preheat oven to 400*F and line a baking sheet with parchment paper, set aside.
  2. Using a spoon gently scrape the gills out of the mushroom caps.
  3. Rub each mushroom cap inside and out with a teaspoon of olive oil and season with salt and pepper and place on the prepared baking sheet, set aside.
  4. In a medium-sized skillet, add the remaining 1 teaspoon of olive oil and warm until hot.
  5. Add the onions and garlic, sautéing until softened.
  6. Turn the burner to low and stir in the quinoa, chili powder, smoked paprika, cumin, coriander, and salt.
  7. Cook through until warm then remove from heat.
  8. Fold in the black beans, corn, chopped cilantro, and goat cheese crumbles.
  9. Divide the quinoa mixture between the two mushroom caps and bake in the oven for 12 minutes until mushrooms are soft when pricked with a fork.
  10. While the mushrooms bake, make the avocado cream sauce
  11. For serving, top with more goat cheese, avocado, additional cilantro, and the avocado-cream sauce.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/southwest-quinoa-stuffed-portobello-mushrooms/