Imagine quinoa and black beans coupled with crunchy veggies and herby avocado sauce on top and then imagine all of this stuffed in a portebello mushroom! Indeed a satisfying feast for shroom lovers!
The two things in particular that give kick to this mushroom are the well soaked quinoa in vegetable broth and the yummy avocado sauce.
Ingredients
Mushroom and filling:
• 1/2 cup quinoa
• 3-4 portebello mushrooms
• 1 vegetable stock cube for broth
• Water
• 1/2 red pepper – chopped
• 1 medium size onion – chopped
• 1/2 cup boiled corn kernels
• 1/2 cup black beans – boiled or canned
• 2-3 minced garlic cloves (optional)
• 1/2 lime & 1/2 tsp cumin seeds
• Salt to taste
• 1 tsp oregano
• 1/2 tsp chilli flakes
• 1 tbsp olive oil
• 1/2 tsp taco seasoning
• Grated cheese (cheddar or mozzarella)
Avocado sauce
- 1 avocado
- 2 small cloves of garlic
- 1 tbsp cilantro
- Salt to taste
- ½ lemon’s juice
- 1 tbsp olive oil
- Water, as needed
Procedure:
• In 200 ml water, put one vegetable stock and bring to a boil
• Add rinsed quinoa in it and boil until water evaporates. Cooking quinoa in broth gives very nice flavours to the mix instead of just water
• Run the cooked quinoa through a colander to remove any extra water left and then gently fork out separately quinoa upon cooling
• In a heated pan, add oil followed by garlic. When it turns light golden, add onion, pepper and corn and saute well
• Add the seasonings – salt, pepper, oregano and taco seasoning and mix well. Be mindful of salt if your vegetable stalk already has enough salt in it
• Add quinoa and beans to it and mix all well. Top up with cilantro and a dash of lime
• Take mushrooms with stems removed and scraped. Clean the inside of mushroom with a wet cloth (don’t run under the water)
• Fill each mushroom with the quinoa and veggie mix and place in a pre heated oven at 180 degree celsius for 5-6 min
• Take out and sprinkle the grated cheese on top and put it for baking for another 4-5 min
Serve hot with the avocado sauce (blend all the ingredients listed above to make the sauce)
