Mexican Quinoa Stuffed Portabella Mushrooms

Cook Nourish BlissReviews(1)
Siobhán Thomas: "Loved the recipe. Even my husband liked it and he…" Read More
21Ingredients
510Calories
50Minutes

Ingredients

  • 1/2 cup quinoa (uncooked, rinsed)
  • 1 cup low sodium vegetable broth
  • 2 tablespoons olive oil
  • 1 red onion (small, chopped)
  • 1 red bell pepper (medium, chopped)
  • 1 cup frozen corn kernels (or fresh)
  • 1 teaspoon cumin
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper (or to taste)
  • 15 ounces black beans (drained and rinsed)
  • 8 portabella mushrooms (stems removed and gills scraped*)
  • olive oil (for drizzling)
  • 1 cup shredded cheddar cheese
  • 1 avocado (medium-large, pitted and roughly sliced)
  • 1/4 cup fresh basil leaves
  • 1/4 cup cilantro leaves (fresh)
  • 1 clove garlic (roughly chopped)
  • 1 lime (medium)
  • 2 tablespoons olive oil
  • 1/4 teaspoon fine sea salt (or to taste)
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NutritionView more

510Calories
Sodium36%DV870mg
Fat46%DV30g
Protein35%DV18g
Carbs16%DV47g
Fiber56%DV14g

PER SERVING *

Calories510Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat8g40%
Trans Fat
Cholesterol25mg8%
Sodium870mg36%
Potassium1280mg37%
Protein18g35%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate47g16%
Dietary Fiber14g56%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Siobhán Thomas 2 Jan 2017
Loved the recipe. Even my husband liked it and he normally avoids food with beans and cumin. Definitely making this again!