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cooked mushrooms on a bake sheet topped with cheese

Mexican Quinoa Stuffed Portobello Mushrooms

Erica
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican, vegetarian
Servings 4 people
Calories 476 kcal

Ingredients
  

  • 8 large portobello mushrooms
  • 1 ½ lb zucchini squash 1/2-inch dice
  • 1 Tbsp extra virgin olive oil divided
  • 1 can black beans rinsed and drained well
  • ½ cup quinoa rinsed
  • 2 large green onion white and green parts, thinly sliced
  • ¼ tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp dried oregano
  • kosher salt
  • fresh cracked pepper
  • cup enchilada sauce see Notes
  • 1 to 1 ½ cup shredded cheese such as cheddar, colby-jack or Mexican blend divided
  • 4 oz plain 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.

Nutrition

Calories: 476kcal (24%) | Carbohydrates: 52g (17%) | Protein: 27g (54%) | Fat: 20g (31%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 39mg (13%) | Sodium: 889mg (39%) | Potassium: 1823mg (52%) | Fiber: 12g (50%) | Sugar: 8g (9%)

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.

Keyword Mexican quinoa, Quinoa stuffed mushrooms, stuffed portobello mushrooms
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