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.
- 2 large portabella mushrooms
- 3/4 cup cooked quinoa, cooled (cook 1/2 cup uncooked quinoa, it should yield about 1 cup when cooked)
- 1 cup chicken broth (substitute for vegetable broth to keep the dish vegetarian)
- 1/2 cup shredded pepper jack cheese plus more for topping
- 1/4 cup bread crumbs
- 1/4 cup black beans (canned, drained)
- 2 cloves garlic, minced
- 1/2 teaspoon Chalula, Tapatio, or your favorite hot sauce
- 1 teaspoon dry parsley
- 2 tablespoons olive oil, plus a little more for drizzling (or use a cooking spray)
- Salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- 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.
- 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.
- Serve alone or with some sliced avocado.