I love stuffed mushroom caps, so when I picked up some portobello mushrooms on a whim at the grocery store, I decided to throw together a healthy and tasty quinoa recipe.
And voila, these were created!
Quinoa Stuffed Mushroom Caps
- 1/2- 3/4 cup red quinoa
- 1 cup corn
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1/4 cup celery, chopped
- 3 tbsp olive oil
- 1/2 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp sage
- pinch of sea salt
- 1/2 tsp ground pepper
- medium-large sized portobello mushroom caps
- 1-2 tbsp coconut oil, for brushing the caps
In a small to medium sized pot, cook the quinoa on medium to high heat until fully cooked, about 15-20 minutes. Once ready, set aside.
In a large skillet, cook the olive oil and corn on medium heat for about 3-5 minutes.
Then, add the onion, green pepper, celery, garlic powder, oregano, sage, sea salt and ground pepper. Cook for 8-10 minutes, stirring every few minutes to avoid burning.
Once the veggies are cooked, add them to the pot of quinoa and stir until combined.
Preheat the oven to 350 degrees. Brush the mushroom caps with 1-2 tablespoons of coconut oil and place on a lined baking sheet. Cook for 5-8 minutes. When ready, remove from the oven.
Scoop about 1/4- 1/3 cup of the quinoa mixture and pile onto each mushroom cap.
Serve and enjoy!
Nutrition information for 1/4 cup of quinoa mix in a medium sized portobello mushroom:
- Calories: 114
- Fat: 1.3g
- Sodium: 144mg
- Carbohydrates: 22.3g
- Fiber: 4.5g
- Sugar: 2.3g
- Protein: 5.1g
Have a great Monday!