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Mexican Quinoa Stuffed Portobello Mushrooms
ERICA'S RECIPES16Ingredients
50Minutes
500Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 portobello mushrooms (large)
- 1 1/2 lb. zucchini squash (1/2-inch dice)
- extra-virgin olive oil
- 1 can black beans (drained and rinsed)
- 1/2 cup quinoa (rinsed)
- 2 green onion (large, white and green parts, thinly sliced)
- 1/4 tsp. smoked paprika
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- kosher salt
- cracked pepper (fresh)
- 2/3 cup enchilada sauce
- 1 1/2 cups shredded cheese (I used a mixed cheddar, but colby-jack or a Mexican blend works too, divided)
- 4 oz. plain greek yogurt
- green onion (optional)
- chopped parsley (optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1260mg53% |
| Potassium1650mg47% |
| Protein27g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber14g56% |
| Sugars15g |
| Vitamin A30% |
| Vitamin C70% |
| Calcium45% |
| 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.
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