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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Brush the mushroom caps with 1 tablespoon of olive oil. Lightly season with a pinch of salt and pepper. Set aside.

Step 4

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.

Step 5

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.

Step 6

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.

Step 7

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.

Step 8

Top each stuffed mushroom with shredded mozzarella cheese.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Step 10

Remove from the oven and let the stuffed mushrooms rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Step 11

Serve warm as a main dish or side. Enjoy your flavorful Portabella Relleno!

Nutrition Facts

Serving size	(1633.7g)

Amount per serving	% Daily Value*
Calories	1680.0

Total Fat 72.4g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 4.1g
Cholesterol 80.3mg	0%
Sodium 4884.8mg	0%
Total Carbohydrate 179.4g	0%
Dietary Fiber 25.3g	0%
Total Sugars 22.4g
Protein 83.1g	0%

Vitamin D 33.9IU	0%
Calcium 1059.7mg	0%
Iron 14.4mg	0%
Potassium 3272.3mg	0%

*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.

Source of Calories

Fat: 38.3%

Protein: 19.5%

Carbs: 42.2%