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–+ servings

Quinoa Stuffed Portobello Mushrooms

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Servings 4 Serves

Ingredients
  

Quinoa Filling

  • 2 cups cooked quinoa
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • 1 medium red onion chopped
  • 1 medium red bell pepper chopped
  • 1 cup frozen corn kernels
  • 1 14.5-oz. can diced tomatoes drained
  • 2 large limes juiced
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons sea salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 14.5-oz. can black beans drained and rinsed

Mushrooms

  • 6 to 8 portobello mushrooms stems removed and gills scraped
  • olive oil for drizzling
  • 1 cup shredded vegan shredded cheese
  • 1 large avocado pitted and sliced
  • 1 handful cilantro chopped

Instructions
 

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, then set an oven-safe cooling rack inside the baking sheet. Grease lightly with olive oil.
  • In a large bowl, combine all ingredients for filling (quinoa through black beans). Mix until combined.
  • Lightly brush mushrooms with olive oil, then bake for about 10 minutes, until slightly tender.
  • Remove from the oven, but do not turn off oven.
  • Place a large mound of the filling into each of the mushrooms, then sprinkle each with some of the vegan cheese. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
  • Serve with avocado and cilantro on top.
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