Vegetarian Stuffed Mushrooms

These Vegetarian Stuffed Mushrooms are bursting with smoky BBQ flavor and hearty textures, making them a perfect appetizer or side dish for any gathering. Filled with a savory mix of quinoa, black beans, and spices, they offer a satisfying bite that's both nutritious and delicious.

Ingredients

• Large portobello mushrooms - 4 pieces
• Cooked quinoa - 100 grams
• Black beans - 100 grams (drained and rinsed)
• Red bell pepper - 1 small (finely chopped)
• Green onions - 2 (sliced)
• Garlic - 2 cloves (minced)
• BBQ sauce - 60 ml
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cheddar cheese (shredded) - 50 grams (optional)
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 190°C (375°F).
2. Clean the portobello mushrooms and remove the stems carefully. Place them on a baking sheet, gill side up.
3. In a skillet, heat olive oil over medium heat and sauté the minced garlic and chopped red bell pepper for about 3 minutes until soft.
4. In a mixing bowl, combine the cooked quinoa, black beans, sautéed vegetables, BBQ sauce, cumin, paprika, salt, and black pepper. Mix until well combined.
5. Spoon the filling evenly into each portobello mushroom cap, packing it slightly.
6. If desired, sprinkle shredded cheddar cheese on top of the filled mushrooms.
7. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
8. Remove from the oven and let them cool slightly before serving. Garnish with fresh parsley.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 15 mg
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from mushrooms and bell peppers.
• High in fiber, promoting digestive health.

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