Spicy Stuffed Portobello Mushrooms

Ingredients

• 4 pieces Portobello mushrooms (large)
• 3/4 cup Quinoa (uncooked)
• 1 cup Red bell pepper (diced)
• 1/2 cup Red onion (finely chopped)
• 1 piece Jalapeño (seeded, minced)
• 2 cloves Garlic (minced)
• 2 tablespoons Olive oil
• 1 teaspoon Cumin (ground)
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Chili powder
• 1 cup Black beans (canned, drained & rinsed)
• 1/2 cup Shredded Monterey Jack cheese
• 2 tablespoons Fresh cilantro (chopped)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2. Gently remove mushroom stems and scrape out gills with a spoon. Brush caps with 1 tablespoon olive oil. Place gill-side up on baking sheet.
3. 3. Cook quinoa according to package directions. Set aside.
4. 4. Heat 1 tablespoon olive oil in a skillet over medium. Sauté onion, bell pepper, and jalapeño 3-4 minutes. Add garlic, cumin, paprika, chili powder; cook 1 minute.
5. 5. Stir in cooked quinoa and black beans. Season with salt and pepper. Remove from heat and mix in cilantro.
6. 6. Divide filling among mushroom caps. Top each with shredded cheese.
7. 7. Bake 12-15 minutes, until mushrooms are tender and cheese is melted and golden.

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