Another fantastic low calorie, highly nutritious vegetarian dish. Just one cup of mushrooms has the potential to release at least 15 different vitamins, minerals, and phytonutrients. A single Portobello contains more potassium than a banana – 630 mg per serving – which helps maintain normal heart rhythm and muscle and nerve function, as well as a balance between your fluid and minerals. This, in turn, helps control your blood pressure. Buy organic portobellos where possible. Top them with a wonderful chimichurri sauce (recipe included below). These are delicious as leftovers too!
Filling
- 1 teaspoon olive oil
- 1 cup cooked quinoa
- 1 Tablespoon olive oil
- 2 cups diced sweet potatoes
- 1 red bell pepper, diced
- 1 cup chopped red cabbage
- 1 teaspoon ground cumin, divided
- 1 teaspoon chili powder, divided
- 1/2 teaspoon sea salt, divided
- 1/2 cup cooked black beans, drained and rinsed
- 1 tablespoon lime juice
Mushrooms
- 4 large portobello mushrooms, stems removed, wiped clean
- 1-2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
Instructions
- If you don’t have any cooked quinoa on hand, start by following the directions on the package and combine 1/2 cup quinoa with 1 cup water or vegetable broth. Set aside.
- In the meantime, in a small bowl combine 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1/2 teaspoon cumin, 1/4 teaspoon chili powder 1/4 teaspoon salt plus the tablespoon of lime juice. Mix well.
- Add mushrooms to a shallow baking or serving dish and season with the marinade. Flip/toss to combine and set aside to let marinate.
- Next, prepare vegetables by heating a large skillet over medium heat. Once hot, add 1 Tablespoon oil, diced sweet potatoes and bell pepper. Sauté for 3-5 minutes or until lightly browned, stirring occasionally.
- Add chopped cabbage, 1/2 teaspoon cumin, 1/2 teaspoon chili powder and 1/4 teaspoon sea salt and sauté for another 3-5 minutes or until all vegetables (especially potato) are tender and lightly golden brown.
- Preheat oven to 400 degrees.
- Transfer vegetables from skillet to a large mixing bowl and set aside. Then, to the same skillet over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. Then transfer to a baking sheet face up and set aside.
- To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon sea salt, and 1 tablespoon lime juice and toss to combine.
- Divide the filling between the mushrooms (some may overflow). Bake at 400 degrees for about 5 minutes or until mushrooms and toppings are hot and slightly browned.
- These are delicious topped with this easy to make chimichurri sauce: Combine in a food processor or Vitamix: 1 cup finely chopped flat-leaf parsley, 2 cloves garlic- minced, 1 shallot-minced, 1/4 to 1/2 teaspoon red pepper flakes, 3 tablespoons olive oil, 3 tablespoons lemon juice (about 1 lemon), 1/2 teaspoon each sea salt and pepper and 1 small ripe avocado-cut into chunks. Scrape sides often until you reach a smooth, creamy texture.
