Quinoa + Vegetable Stuffed Mushrooms
These nutritious stuffed mushys not only look appealing, but so does the little time spent creating them. Just 45 minutes to prepare and cook!
Wholesome, Flavorful and Satisfying. This dish makes an awesome at work meal to give us a tasty little energy kick.
The filling consists of cooked quinoa, black rice, three bean mix, sweet potatoes and capsicum, seasoned with salt, lime, and smoky spices.
QUINOA & VEGETABLE STUFFED PORTOBELLO MUSHROOMS
Quinoa, mixed bean, and vegetable stuffed portobello mushrooms! A hearty, wholesome 45 minute plant-based meal.
PREP TIME: 20 minutes
COOK TIME: 25 minutes
BEST KEPT: 3-4 days
CUISINE: Gluten-Free, Vegan
- 1 tbsp extra virgin olive oil
- 1/2 cup quinoa
- 1 cup black rice
- 1 cup 3 bean mix
- 3 cups diced red capsicum
- 3 cups diced sweet potato (or pumpkin)
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1 garlic clove crushed
- 12 portobello mushrooms (stems removed, cleaned)
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 whole fresh lime squeezed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 3 stems of fresh Kale
- 1/2 tsp sea salt
- 1 tbsp of extra virgin olive oil
- Preheat oven to 200 degrees F and set out a rimmed baking sheet in a large baking dish.
- If you don’t have any cooked quinoa on hand, start by heating a small saucepan over medium heat. Once hot, add 1 tsp coconut oil and 1/2 cup of rinsed, drained quinoa. Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt.
- Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
- Add 1 cup of black rice to rice cooker, rinse and drain starch then add 1 cup of water and cook.
- In the meantime, add mushrooms to a shallow baking or serving dish and season with oil, balsamic vinegar, lime juice, cumin, smoked paprika, and sea salt. Flip/toss to combine and set aside to let marinate.
- Next, prepare vegetables by heating a large fry pan over medium heat. Once hot, add 1 tbsp oil, sweet potatoes, and capsicum. Sauté for 3-5 minutes (covered) or until slightly browned, stirring occasionally.
- Add 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp sea salt and sauté for another 3-5 minutes or until all vegetables (especially potato) are tender and slightly golden brown. Set aside.
- Transfer vegetables from pan to a large mixing bowl and set aside. Then, to the same pan over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. Then transfer to a baking sheet face up and set aside.
- To the mixing bowl with the vegetables, add cooked quinoa, drained bean mix, remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp sea salt and lime juice and toss to combine.
- Divide the filling between the mushrooms (some may overflow – that’s fine). Bake at 200 degrees for about 5 minutes or until mushrooms and toppings are hot and slightly browned. Once mushrooms are cooked, set aside and start your kale chips side dish.
- Rinse and thoroughly dry kale, tear into small pieces and discard any large stems. Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
- Spread the kale over 2 large baking sheets ensuring the kale touches as little as possible to help them crisp while baking. Bake for 15 minutes at 100 degrees F, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily. Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.
- Enjoy as lunch, dinner or work meal with a sauce of choice (optional // I think the chilli mayo goes awesome with this recipe!). Store leftovers separate from sauce and covered in the refrigerator for 3-4 days. Reheat in oven or the microwave until hot.