Beautifully gigantic portobello mushrooms stuffed with a nutrition-packed, gluten-free, diabetic-friendly, diet-happy-happy filling that will actually leave you feeling healthy and completely satisfied. Topped off with a dollop of cool and hip Greek yogurt, this dinner will take that Mexican craving away, in a way you can feel totally good about.
I know what you are thinkinnnnngg. Oh yes I dooooo. Yes, I am pushing a vegetarian dinner. But before you click away, just give me a second…
OK, more than a second because I have a little business to attend to first… I need to speak a moment to my email subscribers …Hi kids!! Of everyone, you all are my most cherished bested buds. Because you are the ones that let me send a little intrusion – er, notification – into your email Inbox once or twice a week and let you know what I have been up to. …And I adore you and thank you for that privilege. …Which is precisely why I completely freaked out last week when I saw this…
Gads what is that?! That’s been my email notification this whole time?! I am so sorry! Holy uninteresting dumbass ineffective notification …And what the hell is that Aztec-quilt-looking square thing …ugg. I cried.
I would not click to read that crap ..and yet you guys have. Post after post. For going on two years. So thank you. With all my heart. …And as you know, cuz you got the new email today, I have hopefully rectified this oversight.
…but still continue to click over please and check out the recipe! I need that to justify my blogger existence. To bring you these babies…
Speaking of subscribers, I had a particular person in mind when I made this recipe. …I was at church a couple weeks ago and went up to say hello to one of our deacons, one I had not seen in a while. And in talking with him and his wife, he told me he was a subscriber. Holy (no pun) floored! This made me ridiculously happy. He mentioned he would like to see more recipes for diabetics, so Deacon Jim, here you go.
These stuffed mushrooms are amazing tasting, and they are smart. With all the elements you look for in a Mexican dish – creamy, flavorful, chili-cumin-spice – they are soooo delicious. With just enough cheese to check the box. …But they are also smart because of the quinoa. See, a lot of vegetarian recipes have beans and rice this, and beans and rice that, and I just don’t find them filling. By including quinoa, which is loaded with protein, this is solved and you will be satiated.
Hey! Before you scroll below and check out the biggest stuffed shroom you ever saw (seriously, that pic is below) …if the idea of a giant stuffed mushroom for dinner is sounding gooood to you, also check out my Broccoli-Stuffed Portobello Mushrooms with Dijon-Cheddar Sauce. These are another outstanding vegetarian, healthy, gluten-free, hubba-hubba recipe. Basically, I made these up to check off a mac ‘n cheese craving that I had real bad but I still wanted something healthy. I was so thrilled these worked. They even reheat really well. Delicious! Ever since I made them, I have been hooked on stuffing portobellos.
So the quinoa stuffing …this is easy. So easy. Just a couple ingredients: zucchini, black beans, a little onion, some seasoning, cheese, and quinoa, and there you have it. Oh, and Enchilada Sauce which you can make at home or purchase. ..Sometimes you need one less thing, I get it.
I have actually made variations on this recipe like, ohhhh, a half dozen times now. But always as a stuffed bell pepper, and I just could not get that to work. The stuffing always ended up swimming in too much liquid. Finally, I decided to put the same stuffing in big beautiful portobellos and boom… Success.
For nutrition, these stuffed mushrooms are perfect! Under 240 calories per mushroom (most of which are from high-fiber, low-glycemic index carbs) with a quarter or more recommended daily dose each of calcium, potassium, fiber, and protein. So, eat one with a side salad and some fruit for a healthy lunch (and yes, they do reheat well) or eat 2 with a bigger salad or some roasted broccoli or something for dinner. – I did both. We had dinner, then I had lunch with the leftovers. Yum yum yum yum yum.
So there they are – these mushrooms satisfied us all. Even hubs, the inflexible carnivore. He words: “hmmm”. That’s major folks. That’s like 5 stars. If you are looking for a healthy vegetarian dinner that will fill them all up, this is that dish.
- 8 large portobello mushrooms
- 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 large green onion, white and green parts, thinly sliced
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- kosher salt
- fresh cracked pepper
- 2/3 cup Enchilada Sauce
- 1 to 1-1/2 cup shredded cheese (I used a mixed cheddar, but colby-jack or a Mexican blend works too), divided
- 4 oz plain Greek yogurt
- garnish: fresh chopped parsley and additional green onion
- Heat oven to 400F. Bring a medium pot of water to a boil.
- Put the zucchini on a rimmed bake sheet. Toss with a couple teaspoons olive oil and season well with a couple pinches each salt and pepper. Bake at 400F for 15 minutes until squash is cooked and very lightly browned around the edges.
- At the same time the squash goes in the oven, add the quinoa to the boiling water. Boil 15 minutes. Drain.
- While squash is cooking, also prepare the mushrooms. Remove the stems and use a spoon to gently scrape off the gills. Set on a bake sheet. Brush both sides with olive oil.
- In a bowl, combine the cooked squash, quinoa, black beans, green onion, smoked paprika, cumin, oregano, 1/2 t salt, good pinch pepper, enchilada sauce, and 1/2 c cheese. Spoon into the prepared mushroom caps. Sprinkle the remaining 1/2 to 1 cup cheese over top of each.
- Bake at 400F for 20-25 minutes until mushrooms are cooked and the stuffing is heated through. Serve topped with a dollop of Greek yogurt, garnished with green onion and parsley sprinkled over. Yields 4 servings.