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Vegan Stuffed Portobello Mushrooms
A flavorful and earthy vegan dish featuring roasted Portobello mushrooms filled with a savory mixture of quinoa, black beans, and sautéed vegetables, all seasoned with a blend of aromatic spices. This recipe is perfect for a meatless dinner or as a side dish for a gathering. The combination of textures and flavors creates a delightful culinary experience.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Soy, Gluten
Ingredients
4 cups
Portobello Mushrooms
50 Calories
1 cup
Quinoa
150 Calories
1 cup
Black Beans
200 Calories
2 tablespoons
Olive Oil
190 Calories
1 medium
Onion
45 Calories
3 cloves
Garlic
15 Calories
1 teaspoon
Cumin
6 Calories
1 teaspoon
Paprika
6 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Black Pepper
0 Calories
1/4 cup
Tahini Sauce
100 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Rinse the Portobello mushrooms and pat them dry with a paper towel. Remove the stems and scoop out the gills to create a cavity for the filling.
2
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes or until the quinoa is tender and fluffy.
3
In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes or until translucent. Add the garlic, cumin, and paprika. Cook for an additional 1-2 minutes, stirring constantly.
4
Add the cooked quinoa, black beans, salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes or until the filling is heated through.
5
Stuff each mushroom cap with the quinoa and black bean mixture, dividing it evenly among the four mushrooms. Place the stuffed mushrooms on a baking sheet lined with parchment paper and drizzle with tahini sauce.
6
Roast the mushrooms in the preheated oven for 15-20 minutes or until tender and golden brown.
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