Quinoa & Vegetable Stuffed Portobello Mushrooms
Recipe based on Quinoa & Vegetable Stuffed Mushroom by Minimalist Baker
2 tsp olive oil
2 cups of cooked quinoa (or 1 cup of uncooked)
2 cooked cubed sweet potatoes
1 roasted red bell pepper diced
2 cup chopped red cabbage
2 tsp ground cumin
2 tsp smoked paprika
1 tsp salt
1 cup cooked black beans (or other beans) (optional)
8 roasted portobello mushrooms
Prepare vegetables by heating a large skillet over medium heat. Once hot, add oil and cabbage. Saute for 2 minutes. Add already cooked sweet potatoes, and bell peppers, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt and sauté for 3-5 minutes or until cabbage is tender. Turn off heat.
Add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt.
Place the previously cooked mushrooms in an oven to table dish.
Divide the filling between the mushrooms (some may overflow - that's fine). Bake at 200c/400f until mushrooms and toppings are hot and slightly browned.
Enjoy immediately with chimichurri drizzled on top for those that want. Techina will also be awesome with this.
Store leftovers separate from sauces and covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or the microwave until hot.
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