Portabella Relleno
Elevate your vegetarian cooking game with this vibrant and flavorful Portabella Relleno recipe! Juicy portabella mushroom caps are generously stuffed with a wholesome quinoa and black bean filling, seasoned with smoky paprika and earthy cumin for a bold, savory kick. Each mushroom is crowned with melty mozzarella cheese and roasted to tender perfection, creating a dish that's just as hearty as it is healthy. With bursts of sweetness from cherry tomatoes and a fresh garnish of parsley, this recipe is perfect as a satisfying main course or an impressive side dish. Ready in just 45 minutes, this protein-packed, gluten-free dish is a crowd-pleaser that’s perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 1 cup Quinoa
- 2 cups Vegetable stock
- 1 cup (cooked or canned, drained and rinsed) Black beans
- 1 cup (halved) Cherry tomatoes
- 1 cup Shredded mozzarella cheese
- 2 cloves (minced) Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by gently wiping the caps with a damp paper towel and removing the stems. Use a spoon to scrape out the gills to create space for the filling.
Brush the mushroom caps with 1 tablespoon of olive oil. Lightly season with a pinch of salt and pepper. Set aside.
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with vegetable stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it cool slightly.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the black beans, cherry tomatoes, cooked quinoa, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, to combine and heat everything through. Remove from the heat.
Place the mushroom caps in an oven-safe dish, with the hollow side facing up. Spoon the filling evenly into each mushroom cap, pressing gently to pack it in.
Top each stuffed mushroom with shredded mozzarella cheese.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let the stuffed mushrooms rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm as a main dish or side. Enjoy your flavorful Portabella Relleno!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4885 mg | 212% | |
| Total Carbohydrate | 179.4 g | 65% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 22.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1060 mg | 82% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3272 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
