We've another brilliant veggie recipe for you today. This one is an ideal snack, light lunch or starter recipe. This super simple recipe courtesy of Biona is for Quinoa, Black Bean & Vegetable Stuffed Mushrooms. They have a lovely spicy kick and have plenty of veggies in there too so are big on flavour and nutrients. Happy cooking!
Quinoa, Black Bean & Vegetable Stuffed Mushrooms
- 1 tsp Biona Organic Coconut Oil
- 85g uncooked quinoa
- 1 tbsp Biona Organic Coconut Oil
- 200g Organic Butternut Squash – Diced
- 90g chopped red cabbage
- 150g Red Bell Pepper – Diced
- 1 tsp Ground cumin
- 1 tsp Chilli powder
- ½ tsp sea salt (divided)
- 90g Biona Organic Black Beans (drained)
- 4 large Portobello mushrooms
- 1-2 tbsp melted Biona Organic Coconut Oil
- 2 tbsp Biona Organic Apple Cider Vinegar
- 1 tbsp Lime Juice
- ½ tsp ground cumin (divided)
- ¼ tsp smoked paprika (divided)
- ¼ tsp sea salt
- 145g Fresh Basil (stems removed)
- 25g Pine Nuts
- 3 large garlic cloves
- 30ml Biona Organic Lemon Juice
- 3-4 tbsp Nutritional Yeast (optional)
- ¼ tsp sea salt (plus more to taste)
- 30-45ml Clearspring Organic Extra Virgin Olive Oil
- 45-70ml water (more as needed)
1. Preheat oven to 200c and set out a rimmed baking sheet or a large baking dish.
2. If you don't have any cooked quinoa on hand, start by heating a saucepan over medium heat. Once hot, add 1 tsp of Biona Organic Olive Oil and 1/2 cup (rinsed and drained) quinoa. Sauté for 1-2 minutes, stirring frequently and add 1 cup water and a pinch of salt.
3. Bring to the boil over medium-high heat. Then reduce the heat to simmer and cook until the liquid has mostly absorbed and the quinoa is tender ( approx. 15-18 minutes). Drain off any excess liquid if needed. Then set off the heat uncovered to let any excess moisture evaporate.
4. In the meantime, add mushrooms to a shallow baking or serving dish and season with oil, apple cider vinegar, lime juice, cumin, chili powder, and sea salt. Flip/toss to combine and set aside to let marinate.
5. Next, prepare vegetables by heating a large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil or water, sweet potatoes, and bell pepper. Sauté for 3-5 minutes (covered) or until slightly browned, stirring occasionally.</li>
6. Add cabbage, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp sea salt and sauté for another 3-5 minutes or until all vegetables (especially potato) are tender and slightly golden brown. Set aside.
7. 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.
8. To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt, and lime juice and toss to combine.
9. Divide the filling between the mushrooms.
10. Bake at 210c for about 5 minutes or until mushrooms and toppings are hot and slightly browned.
11. Serve with fresh pesto and enjoy!
Inspired by this recipe? Then we think you’ll love this ‘Spicy Bean Burger’ recipe.