Southwest Quinoa Stuffed Portobello Mushrooms
- 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
- Preheat oven to 400*F and line a baking sheet with parchment paper, set aside.
- Using a spoon gently scrape the gills out of the mushroom caps.
- 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.
- In a medium-sized skillet, add the remaining 1 teaspoon of olive oil and warm until hot.
- Add the onions and garlic, sautéing until softened.
- Turn the burner to low and stir in the quinoa, chili powder, smoked paprika, cumin, coriander, and salt.
- Cook through until warm then remove from heat.
- Fold in the black beans, corn, chopped cilantro, and goat cheese crumbles.
- 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.
- While the mushrooms bake, make the avocado cream sauce
- 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/
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