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Flavorful black beans, quinoa, spicy peppers and onions are stuffed into large mushroom caps to make this delicious weeknight meal. This veggie-heavy meal not only features immune-supporting mushrooms, but also vitamin C-rich peppers, protein-rich beans and quinoa, and antioxidant-filled cilantro and spices.
Recipe courtesy of Chelsey Amer, MS, RDN.
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Ingredients
Scale
- 8 medium-sized portabella mushrooms
- 1 15-ounce can low sodium black beans, drained and rinsed
- ½ cup cooked quinoa
- ½ red onion, finely chopped
- ½ red bell pepper, chopped
- ½ poblano pepper, chopped
- 1 garlic clove, finely minced
- ¼ cup cilantro, plus more for garnish
- 1 ½ cups shredded Mexican blend cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F.
- Gently clean the exterior of the mushrooms. Using a spoon, gently scoop out the gills of the mushroom, cut off the stems and finely chop. Set gills and the chopped stems aside to add to the filling.
- Place the mushrooms gill-side down on a parchment paper-lined baking sheet. Bake for 15 minutes until mushrooms become soft and water accumulates on the pan. Drain the water and pat mushrooms dry.
- While the mushroom caps are roasting, in a large bowl mix together the chopped mushroom stems and gills with black beans, quinoa, red onion, red bell pepper, serrano pepper, garlic, cilantro, ½ cup shredded cheese, salt, pepper, chili powder, cumin and smoked paprika.
- Stuff filling into the mushrooms. Top with remaining shredded cheese. Bake for 5 minutes. Switch oven to broil for an additional 2 minutes. Top with cilantro before serving. Enjoy!
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