Quinoa and Black Bean Stuffed Portabella Mushrooms

It’s time to get healthy. Summer’s here and let’s be honest, there is nothing I want to do more on hot days and nights than sip cocktails by the pool. Well guess what cocktails have?! Calories. And guess what attire you must wear at the pool?! A bikini. I know how I can make up for the calorie intake: eat healthy, low-cal but filling meals.

I’ll put the emphasis on filling here, because I love to eat, and I will never starve myself to fit into an outfit. I will also never sacrifice flavor when I’m making healthy food. So here are the reasons why this dish is great for a summertime lunch or dinner. It’s healthy. It’s filling. And it buries the needle on the flavor-meter. Oh and did I mention, you basically throw everything together in a bowl, stuff a mushroom, bake, and you’re done! These stuffed mushrooms are so perfectly portioned, portable, and since they have no meat, they are great to take along on a picnic at the beach.

So although the cheese isn’t super healthy, it’s really nice for holding everything together. You can use an egg (more protein, less fat) instead for a lower-fat option. But, go ahead and indulge a little and use the cheese because there really isn’t that much! One note on the cheese: I use a spicy pepper jack cheese because it’s one of my favorite soft cheeses and adds a kick that goes well with black beans. However, feel free to use any soft cheese you’d like. You know what, you might want to drizzle a little bit of this on top. Summer only comes once a year, why not?!

See that? That’s the right amount of golden brown crunchiness on top and soft, cheesy goodness on the inside. I used really large mushrooms, because this was my entire meal. You can always use smaller mushrooms (don’t go too small, since the black beans need a little space!) and serve this on the side with this succulent dish

Happy summer!

Quinoa and Black Bean Stuffed Portabella Mushrooms
Serves 2
Write a review
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
576 calories
61 g
25 g
27 g
23 g
8 g
351 g
699 g
3 g
0 g
18 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 576
Calories from Fat 240
% Daily Value *
Total Fat 27g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 25mg
Sodium 699mg
Total Carbohydrates 61g
Dietary Fiber 8g
Sugars 3g
Protein 23g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 large portabella mushrooms
  2. 3/4 cup cooked quinoa, cooled (cook 1/2 cup uncooked quinoa, it should yield about 1 cup when cooked)
  3. 1 cup chicken broth (substitute for vegetable broth to keep the dish vegetarian)
  4. 1/2 cup shredded pepper jack cheese plus more for topping
  5. 1/4 cup bread crumbs
  6. 1/4 cup black beans (canned, drained)
  7. 2 cloves garlic, minced
  8. 1/2 teaspoon Chalula, Tapatio, or your favorite hot sauce
  9. 1 teaspoon dry parsley
  10. 2 tablespoons olive oil, plus a little more for drizzling (or use a cooking spray)
  11. Salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine all of the ingredients and mix well. Remove the stems from the mushrooms. Stuff each mushroom with half of the mixture.
  3. Sprinkle a little cheese on top, spray or drizzle the tops of the mushrooms with olive oil. Cook uncovered on a baking sheet for 20 minutes, or until the cheese on top is golden brown.
  4. Serve alone or with some sliced avocado.
Spicy Spoonful http://www.spicyspoonful.com/

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  1. Stacey says:

    This recipe was a great idea but it was lacking in good instructions plus it didn’t even include black beans in the ingredient list! I tried to tweak it to make it work but I was hoping that you could revise this recipe. For example, the way it is written you add the olive oil in with all of the other ingredients meanwhile you just wanted to use it as a drizzle.

    • Nadia says:

      Hey Stacey! My apologies.. I made some adjustments to correct the recipe. Please let me know if I can make anything clearer. Appreciate the feedback!

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