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Southwest Quinoa Stuffed Portobello Mushroom
Alyssa

Southwest Quinoa Stuffed Portobello Mushrooms

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 large portobello mushroom caps cleaned
  • 3 teaspoons olive oil divided
  • 1/2 cup diced yellow onion
  • 2 cloves garlic finely diced
  • 1 cup quinoa cooked
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1/2 cup black beans
  • 1/4 cup frozen corn defrosted
  • 2 tablespoons chopped cilantro
  • 2 ounces goat cheese crumbles
  • Avocado-Cilantro Cream Sauce recipe below

Method
 

  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.