Mexican Quinoa Stuffed Portobello Mushrooms
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Beautifully gigantic portobello mushrooms stuffed with a nutrition-packed, gluten-free, diabetic-friendly, diet-happy-happy filling that will actually leave you feeling healthy and completely satisfied.
Ingredients
8 large portobello mushrooms
1-1/2 lb zucchini squash, 1/2-inch dice
extra virgin olive oil
1 can black beans, drained and rinsed
1/2 cup quinoa, rinsed
2 large green onion, white and green parts, thinly sliced
1/4 tsp smoked paprika
1/2 tsp cumin
1/2 tsp dried oregano
kosher salt
fresh cracked pepper
2/3 cup Enchilada Sauce
1 to 1-1/2 cup shredded cheese (I used a mixed cheddar, but colby-jack or a Mexican blend works too), divided
4 oz plain Greek yogurt
garnish: fresh chopped parsley and additional green onion
Preparation
