Quinoa and Vegetable Stuffed Portobello Mushrooms
Try this Quinoa and Vegetable Stuffed Portobello Mushrooms recipe.
Try this Quinoa and Vegetable Stuffed Portobello Mushrooms recipe.
- 1/4 tsp sea salt
- cilantro
- limes
- 1/2 tsp sea salt divided
- 1 tsp avocado or coconut oil (or water)
- 1/2 cup (85 g) uncooked quinoa (or 1 1/4 cup (230 g) cooke
- 1 tbsp (15 g) melted coconut oil or avocado oil
- 1 1/2 cups (200 g) organic diced sweet potatoes (or butternut
- 1 cup (150 g) diced bell pepper (i prefer red)
- 1 cup (89 g) chopped red cabbage
- 1 tsp ground cumin divided
- 1 tsp chili powder (or smoked paprika) divided
- 1/2 cup (92 g) cooked black beans (cooking/canning liquid
- 4 large portobello mushrooms* stems removed, wiped clean
- 1-2 tbsp (15-30 ml) avocado or melted coconut oil (or sub w
- 2 tbsp (30 ml) balsamic vinegar
- 1 tbsp (15 ml) lime juice
- 1/2 tsp ground cumin divided
- 1/4 tsp chili powder or smoked paprika divided
- 1 tbsp (15 ml) lime juice
- chimichurri
- easy red salsa
- Carbohydrate 8.326801875 g
- Cholesterol 0 mg
- Fat 0.351089375 g
- Fiber 2.20748746353388 g
- Protein 0.67189375 g
- Saturated Fat 0.046504375 g
- Serving Size 1 1 Serving (77g)
- Sodium 329.862125 mg
- Sugar 6.11931441146612 g
- Trans Fat 0.109966 g
- Calories 26 calories
Step-by-step
- Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
- If you don't have any cooked quinoa on hand, start by heating a medium saucepan over medium heat. Once hot, add 1 tsp of oil or water and 1/2 cup (rinsed and drained) quinoa. Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt. Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
- In the meantime, add mushrooms to a shallow baking or serving dish and season with oil (or water or vegetable broth), balsamic vinegar, lime juice, cumin, chili powder, and sea salt. Flip/toss to combine and set aside to let marinate.
- Next, prepare vegetables by heating a large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil or water, sweet potatoes, and bell pepper. Sauté for 3-5 minutes (covered) or until slightly browned, stirring occasionally.
- Add cabbage, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp sea salt and sauté for another 3-5 minutes or until all vegetables (especially potato) are tender and slightly golden brown. Set aside.
- Transfer vegetables from skillet to a large mixing bowl and set aside. Then, to the same skillet over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. Then transfer to a baking sheet face up and set aside.
- To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt, and lime juice and toss to combine.
- Divide the filling between the mushrooms (some may overflow - that's fine).
- Bake at 400 degrees (or on the grill, covered) for about 5 minutes or until mushrooms and toppings are hot and slightly browned.
- Enjoy immediately as is or with a sauce of choice (optional). Store leftovers separate from sauce(s) and covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or the microwave until hot.
A Weeknight Delight: Quinoa and Vegetable Stuffed Portobello Mushrooms
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are often a whirlwind of school pick-ups, homework help, and the never-ending cycle of laundry. But even amidst the chaos, I refuse to compromise on nutritious family dinners. That's why recipes like these Quinoa and Vegetable Stuffed Portobello Mushrooms have become my saving grace. They're quick, flavorful, and packed with goodness, leaving me with more time to focus on what matters most: my family.
The beauty of this dish lies in its simplicity. The earthy portobello mushrooms provide a satisfying base, while the vibrant mix of sweet potatoes, bell peppers, and red cabbage adds a delightful sweetness and crunch. The quinoa, a complete protein, provides heartiness and makes this a well-rounded meal. I often adapt this recipe based on what's fresh at the farmer's market – sometimes adding zucchini, spinach, or even roasted corn. The possibilities are endless! The preparation is equally straightforward. While the quinoa cooks, I prep the vegetables, a process that takes no more than 15 minutes. The combination of balsamic vinegar, lime juice, and a blend of cumin and chili powder creates a flavor profile that's both sophisticated and comforting. It’s the perfect blend of sweet, savory, and a touch of spice that everyone in my family loves.
Beyond the convenience and deliciousness, I appreciate the nutritional value this dish brings to the table. Portobello mushrooms are a fantastic source of selenium and B vitamins, while the quinoa is brimming with fiber and essential nutrients. The colorful vegetables contribute a wide range of vitamins and antioxidants, ensuring my family receives a balanced and wholesome meal. It's a dish that nourishes both body and soul, making it the perfect antidote to the pressures of a busy week.
This recipe is more than just a meal; it's a reminder to myself that even in the midst of a hectic schedule, I can prioritize healthy eating without sacrificing time or flavor. It’s a testament to the fact that nourishing meals can be both simple and satisfying, leaving me feeling empowered and energized to tackle whatever the day throws my way. So, if you're a fellow busy mom, or just someone looking for a quick, healthy, and incredibly delicious dinner option, give this Quinoa and Vegetable Stuffed Portobello Mushrooms recipe a try. You won't be disappointed!
Tips and Variations:
- Make it ahead: Prepare the filling ahead of time and store it in the refrigerator. Assemble and bake the mushrooms just before serving.
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Add cheese: Sprinkle some crumbled feta or goat cheese over the filling before baking for an extra layer of flavor.
- Herb variations: Experiment with different herbs and spices to customize the flavor. Fresh parsley, oregano, or thyme would all be delicious additions.
- Gluten-free: This recipe is naturally gluten-free.
- Vegetarian/Vegan: This recipe is already vegetarian. To make it vegan, ensure that your cooking oil and any added sauces are vegan-friendly.
This recipe is a versatile and adaptable dish, perfect for busy weeknights or a weekend gathering. Enjoy!
