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Mexican Quinoa Stuffed Portobello Mushrooms

Mexican Quinoa Stuffed Portobello Mushrooms

Gigantic portobello mushrooms stuffed with nutrition-packed, gluten-free, diabetic-friendly, diet-happy-happy filling that will leave you feeling completely satisfied.
Course Main Course
Cuisine gluten-free, Mexican, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Erica

Ingredients

  • 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

Instructions

  1. Heat oven to 400F. Bring a medium pot of water to a boil.
  2. 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.
  3. At the same time the squash goes in the oven, add the quinoa to the boiling water. Boil 15 minutes. Drain.
  4. 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.
  5. 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.
  6. 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.