Last night, I was in a little bit of a pickle.
I had planned to make Avocado Chicken Parmesan, but when I got home I realized that we were completely out of Panko. And pasta sauce. Oh yeah, and Parmesan. I must’ve just had avocados on the brain all day because the bunch I bought the other day are perfectly ripe! At that point, I’ve got chicken ready to go but we lacked anything to go with it. After assessing the items left in my fridge (we are desperately in need of a grocery store run), I found some giant portobello mushroom caps. Immediately I knew this was perfect, because you can sort of modge podge together a stuffing to go in them. Its almost impossible to go wrong.
I remembered that I had grabbed these at the store, but had yet to try them:
I knew I had a can of black beans in the pantry along with some quinoa. I have been a little late to the quinoa party.
I know its loaded with protein, fiber, iron, magnesium, B2, and manganese. I get it. (PS – Check out the vintage print on my pantry shelf liners. At one point, the walls were covered with the same pattern, too.) I had been served quinoa a few times and I just wasn’t impressed. I think you have to find your own seasoning formula for quinoa, otherwise its not that appealing.
Southwest Stuff Portobellos
- 2 large portobello mushroom caps, stems removed
- 3 chicken sausage links (or protein of your choice), cut into small pieces
- 1/2 cup quinoa
- 1/2 can of black beans
- chicken broth
- cooking spray/olive oil
- Spices: chili powder, cumin, coriander, ancho chili powder, Lawry’s
1. Prep: Preheat the oven to 450F and wipe the portobellos with a damp towel. Prep a cooking sheet by spraying it with cooking spray. Then, spray the mushrooms caps as well. (You could use olive oil here, but I find that it makes mine too moist and they fall apart.)
**Steps 2-4 can be completed all at once to save time!**
2. Since the chicken sausage was pre-cooked, I just sauteed it in a skillet to reheat it. Then I cut it up and set it aside.
3. I drained and rinsed the can of black beans, then mixed together a teaspoon of olive oil, cumin, coriander, and Lawry’s to taste. I popped them in the microwave for about 3 minutes, until the beans were tender. Then, I combined them with the chicken sausage.
4. I cooked the quinoa in chicken broth to add instant flavor, then when it was finished cooking, I seasoned it with chili powder and ancho chili powder. Then, I combined it in with the chicken mixture.
5. Once all the ingredients are combined, top the mushrooms and add some cheese if you want to. These would have been excellent with some queso blanco, but all I had was shredded cheddar. They would have been just as good without cheese, though, too!
6. Bake for 20 minutes or until the mushrooms are tender.
I topped mine with avocado and a little bit of plain Greek yogurt. Delicious, healthy, and accidentally gluten-free!