Quinoa and Black Bean Stuffed Portobellos

Today we’re taking a break from our regularly scheduled TREEzaster 2013 coverage to bring you (by popular request) the recipe for my quinoa and black bean stuffed portobello mushrooms.

I’ve stuffed a juicy, grilled portobello mushroom cap with quinoa, black beans, and tons of veggies. Paired with some cilantro lime black beans and avocado slices, it’s a perfect Meatless Monday meal; it’s even vegan (I think)!

Quinoa and Black Bean Stuffed Portabello Mushrooms

Quinoa and Black Bean Stuffed Portobellos

prep time: 15 minutes
cook time: 15 minutes

Ingredients:
4 large portobello mushroom caps, rinsed
1 red bell pepper, diced
3 Roma tomatoes, seeded and diced
3 cloves garlic,  minced
1 cup frozen corn
1 can black beans, rinsed
1 cup quinoa, prepared according to package directions
1 Tbsp. ground cumin
1/4 c. fresh cilantro, roughly chopped
juice of one lime
olive oil
salt
pepper

Prep:

For the mushrooms:
1. Preheat your grill.

2. Rinse and trim your portobellos, then dry them. Brush with olive oil and sprinkle with salt and pepper.

3. Place the portobellos stem side up on the hottest part of the grill. Cook for 3-4 minutes, then flip. Remove and cover with foil to keep warm.

For the filling:
1. If you don’t have any leftover quinoa on hand, prepare one serving size according to the instrucions on the packaging.

2. Rinse and chop the bell pepper, tomatoes, and garlic.

3. In a skillet, heat 2 tsp. of olive oil until shimmering. Add the bell pepper and a pinch of salt. Sweat until the pepper are just soft, then add the garlic.

4. When the garlic begins to just soften (but not brown), add the diced tomato (you could use canned tomatoes, but make sure you go with no salt added) and allow it to cook for about a minute.

5. Add the frozen corn (yes, it can still be frozen) and cook an additional minute.

6. Add the black beans and the quinoa along with the lime juice and cumin. Cook about one minute.

7. Remove the mixture from the heat and add the cilantro.

8. Top the grilled portobellos with the quinoa and black bean mixture and enjoy!

***

This was definitely one of the best things I’ve cooked in a while. The quinoa and black bean mixture is awesome by itself (I brought leftovers for lunch today and will probably eat it cold) and would also be great on some grilled chicken or pork tenderloin.

I usually don’t post recipes the first time I make them, so I don’t have many pictures for you today. If you have any questions about the recipe, please ask them in the comments below!

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12 thoughts on “Quinoa and Black Bean Stuffed Portobellos

  1. I don’t care that Forrest doesn’t eat beans (he’s a weirdo, I know), I am totally making this! Thanks for the reciepe! (And this is totally vegan!)

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