Quinoa, Black bean & Vegetable Stuffed Mushrooms

 

INGREDIENTS

 

FILLING:

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)

 

MUSHROOMS:

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

1 tbsp Lime Juice

 

PESTO:

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 Biona Organic Extra Virgin Olive Oil

45-70ml water (more as needed)

 

METHOD

Preheat oven to 200c and set out a rimmed baking sheet or a large baking dish.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt, and lime juice and toss to combine.

 

Divide the filling between the mushrooms.

 

Bake at 210c for about 5 minutes or until mushrooms and toppings are hot and slightly browned.

 

Serve with fresh pesto and enjoy! 

Windmill products used in this recipe