Mexican Quinoa Stuffed Portabella Mushrooms

COOK NOURISH BLISS(2)
carin o.: "Made this in peppers instead of mushrooms.. the s…" Read More
21Ingredients
50Minutes
510Calories

Ingredients

US|METRIC
  • 1/2 cup quinoa (uncooked, rinsed)
  • 1 cup low sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 red onion (small, chopped)
  • 1 red bell pepper (medium, chopped)
  • 1 cup frozen corn kernels (or fresh)
  • 1 teaspoon cumin
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 15 ounces black beans (drained and rinsed)
  • 8 portabella mushrooms (stems removed and gills scraped*)
  • olive oil (for drizzling)
  • 1 cup shredded cheddar cheese
  • 1 avocado (medium-large, pitted and roughly sliced)
  • 1/4 cup fresh basil leaves
  • 1/4 cup cilantro leaves (fresh)
  • 1 clove garlic (roughly chopped)
  • 1 lime (medium)
  • 2 tablespoons olive oil
  • 1/4 teaspoon fine sea salt (or to taste)
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    NutritionView More

    510Calories
    Sodium36% DV870mg
    Fat46% DV30g
    Protein35% DV18g
    Carbs16% DV47g
    Fiber56% DV14g
    Calories510Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol25mg8%
    Sodium870mg36%
    Potassium1280mg37%
    Protein18g35%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber14g56%
    Sugars8g16%
    Vitamin A30%
    Vitamin C80%
    Calcium25%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    carin o. 2 months ago
    Made this in peppers instead of mushrooms.. the sauce is a nice touch just had to add some water to get it to blend a little. Great recipe
    Siobhán Thomas 3 years ago
    Loved the recipe. Even my husband liked it and he normally avoids food with beans and cumin. Definitely making this again!

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