Spiced Stuffed Portobello Mushrooms

Ingredients

• 4 large Portobello mushroom caps
• 3/4 cup Quinoa (uncooked)
• 1 cup Black beans (canned, drained and rinsed)
• 1/2 cup Red bell pepper (diced)
• 1/2 cup Red onion (diced)
• 1 small Jalapeño (seeded, minced)
• 1/2 cup Shredded cheddar cheese
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1/2 teaspoon Chili powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (chopped, optional)

Instructions

1. 1. Preheat oven to 400°F. Line a baking sheet with parchment or foil.
2. 2. Brush portobello caps with 1 tablespoon olive oil, season with salt and pepper. Place gill-side up on baking sheet.
3. 3. Roast mushrooms 10 minutes. Remove and set aside. Drain off any liquid.
4. 4. While mushrooms roast, cook quinoa according to package directions.
5. 5. Heat 1 tablespoon olive oil in skillet over medium. Sauté onion, bell pepper, and jalapeño 4 minutes.
6. 6. Stir in black beans, cooked quinoa, paprika, cumin, chili powder, and salt. Cook 2 minutes.
7. 7. Spoon filling into mushroom caps. Top each with shredded cheddar.
8. 8. Bake stuffed mushrooms 10 minutes, until cheese melts and mushrooms are hot.
9. 9. Garnish with cilantro. Serve immediately.

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