Mexican-Inspired Stuffed Portabella Mushrooms
Mexican-Inspired Stuffed Portabella Mushrooms. Flavorful black beans, quinoa, spicy peppers and onions are stuffed into large mushroom caps to make this delicious weeknight meal. This veggie-heavy meal not only features immune-supporting mushrooms, but also vitamin C-rich peppers, protein-rich beans and quinoa, and antioxidant-filled cilantro and spices.
- 8 medium-size portabella mushrooms
- 1 (15 ounce) can low sodium black beans, drained and rinsed
- 1/2 cup cooked quinoa
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, chopped
- 1/2 poblano pepper, chopped
- 1 garlic clove, finely minced
- 1/4 cup cilantro, plus more for garnish
- 1 1/2 cups shredded Mexican blend cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Heat the oven to 400 degrees F.
- Gently clean the exterior of the mushrooms. Using a spoon, gently scoop out the gills of the mushroom, cut off the stems and finely chop. Set gills and the chopped stems aside to add to the filling.
- Place the mushrooms gill-side down on a parchment paper-lined baking sheet. Bake for 15 minutes until mushrooms become soft and water accumulates on the pan. Drain the water and pat mushrooms dry.
- While the mushroom caps are roasting, in a large bowl mix together the chopped mushroom stems and gills with black beans, quinoa, red onion, red bell pepper, serrano pepper, garlic, cilantro, 1/2 cup shredded cheese, salt, pepper, chili powder, cumin and smoked paprika.
- Stuff filling into the mushrooms. Top with remaining shredded cheese. Bake for 5 minutes. Switch oven to broil for an additional 2 minutes. Top with cilantro before serving.
Recipe courtesy of Chelsey Amer, MS, RDN.
Recipe and photo used with permission from:
The Mushroom Council
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