Topped off with a dollop of cool Greek yogurt, this fiber-rich, vegetarian dinner will take that Mexican craving away, in a way you can feel good about.
1 to 1 ½cupshredded cheese such as cheddar, colby-jack or Mexican blenddivided
4ozplain Greek yogurt
garnish: fresh chopped parsley and additional green onion
Instructions
Heat oven to 400°F. Bring a medium pot of water to a boil.
Cook the zucchini
Put the zucchini on a rimmed bake sheet. Toss with a couple teaspoons olive oil and season well with salt and pepper. Bake at 400F for 15 minutes until squash is cooked and very lightly browned around the edges.
Cook the quinoa
At the same time the squash goes in the oven, add the quinoa to the boiling water. Boil 15 minutes. Drain.
Prepare the mushrooms
While squash and quinoa are cooking, 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.
Assemble the stuffed mushrooms and cook
In a bowl, combine the cooked squash, quinoa, black beans, green onion, smoked paprika, cumin, oregano, 1/2 tsp salt, good pinch pepper, enchilada sauce, and 1/2 cup cheese.
Spoon the stuffing into the prepared mushroom caps. Sprinkle the remaining 1/2 to 1 cup cheese over top of each.
Bake at 400°F for 20-25 minutes until mushrooms are cooked and the stuffing is heated through.
Serve topped with a dollop of Greek yogurt, green onion and parsley sprinkled over.
Notes
You can purchase enchilada sauce or make homemade enchilada sauce. Note that my enchilada sauce recipe is not gluten-free.If smoked paprika is not available, substitute regular paprika or chili powder.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.