Spicy Black Bean and Quinoa Stuffed Portobello Mushrooms with Creamy Avocado Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Black Bean and Quinoa Stuffed Portobello Mushrooms with Creamy Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean and Quinoa Stuffed Portobello Mushrooms with Creamy Avocado Drizzle

Enjoy a vibrant and hearty dish featuring meaty Portobello mushrooms stuffed with a spicy, protein-packed blend of black beans, quinoa, and egg whites, accented by crisp red bell pepper and a refreshing avocado-lime drizzle. This dish delivers a satisfying combination of textures and flavors with a gentle kick of chili and cumin, perfect for a balanced meal any time of day.

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NUTRITION

523kcal
Protein
26.7g
Fat
16g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (~150g total)

1 cup cooked Black Beans (~172g)

½ cup cooked Quinoa (~93g)

3 Egg Whites (~33g total)

1/8 medium Avocado (~30g)

1/4 cup diced Red Bell Pepper (~38g)

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom caps by gently wiping them with a damp cloth and remove the stems. Scoop out a bit of the gill area if desired to create more space for stuffing.

  • 3

    In a mixing bowl, combine the black beans, quinoa, and egg whites. Add the diced red bell pepper, cumin, chili powder, and a pinch of salt and pepper. Mix well until evenly combined.

  • 4

    Drizzle 1 tsp of olive oil over the mushroom caps and lightly rub it in. Place the mushrooms on a baking sheet, gill side up.

  • 5

    Spoon the bean and quinoa mixture generously into each Portobello cap, pressing gently to fill the cavity.

  • 6

    Bake in the preheated oven for about 20-25 minutes until the filling is set and the mushrooms are tender.

  • 7

    While the mushrooms are baking, prepare the avocado drizzle by mashing the 1/8 avocado in a small bowl. Stir in lime juice, and season lightly with salt and pepper until smooth.

  • 8

    Once the mushrooms are done, remove them from the oven and drizzle the creamy avocado sauce over the top.

  • 9

    Serve warm and enjoy this nutritious, flavor-packed meal.

Spicy Black Bean and Quinoa Stuffed Portobello Mushrooms with Creamy Avocado Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Black Bean and Quinoa Stuffed Portobello Mushrooms with Creamy Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Spicy Black Bean and Quinoa Stuffed Portobello Mushrooms with Creamy Avocado Drizzle

Enjoy a vibrant and hearty dish featuring meaty Portobello mushrooms stuffed with a spicy, protein-packed blend of black beans, quinoa, and egg whites, accented by crisp red bell pepper and a refreshing avocado-lime drizzle. This dish delivers a satisfying combination of textures and flavors with a gentle kick of chili and cumin, perfect for a balanced meal any time of day.

NUTRITION

523kcal
Protein
26.7g
Fat
16g
Carbs
72.9g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushroom Caps (~150g total)

1 cup cooked Black Beans (~172g)

½ cup cooked Quinoa (~93g)

3 Egg Whites (~33g total)

1/8 medium Avocado (~30g)

1/4 cup diced Red Bell Pepper (~38g)

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom caps by gently wiping them with a damp cloth and remove the stems. Scoop out a bit of the gill area if desired to create more space for stuffing.

  • 3

    In a mixing bowl, combine the black beans, quinoa, and egg whites. Add the diced red bell pepper, cumin, chili powder, and a pinch of salt and pepper. Mix well until evenly combined.

  • 4

    Drizzle 1 tsp of olive oil over the mushroom caps and lightly rub it in. Place the mushrooms on a baking sheet, gill side up.

  • 5

    Spoon the bean and quinoa mixture generously into each Portobello cap, pressing gently to fill the cavity.

  • 6

    Bake in the preheated oven for about 20-25 minutes until the filling is set and the mushrooms are tender.

  • 7

    While the mushrooms are baking, prepare the avocado drizzle by mashing the 1/8 avocado in a small bowl. Stir in lime juice, and season lightly with salt and pepper until smooth.

  • 8

    Once the mushrooms are done, remove them from the oven and drizzle the creamy avocado sauce over the top.

  • 9

    Serve warm and enjoy this nutritious, flavor-packed meal.