/gheeː peaː teaː/
Servings: 4 | 45 minutes | 250 kcal
Stuffed mushrooms have been a popular dish in the United States since the early 20th century. Portobello mushrooms, with their large size and meaty texture, are particularly well-suited for stuffing. This vegan version combines classic Southwestern flavors for a unique and delicious twist.
Vegan Stuffed Portobello Mushrooms are a versatile dish that can be enjoyed by everyone, not just vegans. They make a great addition to any party menu or can be served as a light yet satisfying main course.
Ingredients
- 4 large Portobello mushrooms
- 1 cup cooked and drained black beans
- 1 cup cooked quinoa
- 2 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Rinse and dry the Portobello mushrooms, remove the stems and use a spoon to scrape out the gills. Place the mushrooms, gill side up, on the prepared baking sheet.
- In a large bowl, combine the cooked black beans, cooked quinoa, diced tomatoes, chopped red onion, and chopped cilantro.
- In a small bowl, whisk together the olive oil, ground cumin, garlic powder, paprika, salt, and ground black pepper.
- Pour the olive oil mixture over the black bean-quinoa mixture and stir well to combine.
- Spoon the black bean-quinoa mixture into the hollowed-out mushrooms, pressing down slightly to pack the mixture in.
- Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
- Allow the mushrooms to cool slightly before serving. Enjoy!