Quinoa Stuffed Mushroom Caps

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!

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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.

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In a large skillet, cook the olive oil and corn on medium heat for about 3-5 minutes.

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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.

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Once the veggies are cooked, add them to the pot of quinoa and stir until combined.

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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.

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Serve and enjoy!

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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!

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