Recipe: Stuffed Portobello Mushrooms
At any given party, there’s a good chance stuffed mushrooms will be on the appetizer menu. And at any given party, there’s a good chance you’ll eat 10 of the bite-sized suckers before the night is through. We’ve all been there.
This stuffed portobello mushroom recipe, on the other hand, takes the tiny snacks and turns them into a healthy meal, using larger mushrooms and protein-packed quinoa and beans. Plus, by using thick, meaty portobello mushrooms, you won’t even miss heavy, fatty fillings.
When selecting your mushrooms, search for ones that are firm and have a well-rounded center, so that they can be stuffed easily.
4 portobello mushrooms
4 Tbsp olive oil
1 can black beans
1 cup peas (fresh or frozen)
1 cup quinoa
4 cups spinach
1 tsp paprika
2 tsp garlic powder
Preheat the oven to 350 degrees. Using a basting or marinade brush, coat the mushrooms with olive oil and place them on a baking sheet. Bake for 15 to 20 minutes.
In a pot, bring the quinoa and two cups of water to a boil, then simmer until all of the water is absorbed, about 20 minutes.
In a pan over medium heat, cook the spinach with a little bit of water; two to three tablespoons should be enough. Cook for about two minutes—you want it to be soft and wilted, but not overcooked.
Drain and rinse the can of black beans. In a bowl, combine the beans, peas, wilted spinach, quinoa, paprika, and garlic powder. Mix well.
When the mushrooms are done cooking, remove them from the oven and use a paper towel to blot away any excess liquid. Divide the filling equally amongst the four mushrooms, and place them back in the oven. Bake for five more minutes.
Serve warm with a sprinkle of cheese on top, if desired.