Vegetarian Taco Stuffed Mushrooms recipe
This low carb Vegetarian Taco Stuffed Mushrooms recipe is the perfect healthy meal!
- 2 large portobello mushroom caps
- 1 teaspoon olive oil
- ½ cup bell pepper, chopped
- ½ cup onion, chopped
- ½ cup black beans, rinsed and drained from a can
- ¼ cup cooked quinoa
- 1 teaspoon Homemade Mexican Spice Blend *
- ¼ cup Mexican blend cheese
- toppings: guacamole, green onions and cilantro
- salt and pepper to taste
Preheat the oven to 425 degrees. **
In a skillet over medium heat saute the onion and bell pepper in the olive oil until soft. Add the black beans, quinoa, spice blend and salt and pepper to taste.
Carefully remove the stems and wipe the mushroom caps clean. Scoop out the gills with a spoon. Place the mushrooms on a foil covered baking sheet or baking dish.
Stuff the mushrooms with the black bean mixture. Top with the cheese.
Bake for 10-15 minutes until the cheese is melted.
Top with the guacamole, green onions, and cilantro.
Calories: 188kcalCarbohydrates: 25gProtein: 11gFat: 6gSaturated Fat: 2gCholesterol: 9mgSodium: 121mgPotassium: 635mgFiber: 7gSugar: 6gVitamin A: 1248IUVitamin C: 51mgCalcium: 181mgIron: 2mg