Avocado Hummus & Quinoa Stuffed Mushrooms
This past weekend was so busy for us that I decided to keep things simple and yet tasty in the kitchen. I had picked up a few portobello mushroom caps at the market on Friday with the intention of making portobello “burgers” but we ended up not having the other fixings (buns, lettuce, large tomatoes, ect) to really make a good burger so I decided to stuff them. The stuffing is a mish-mash of a bunch of things we had in the fridge and in the end this turned out to be a really tasty dish. I made these as entree sized portions but the stuffing would also be great in small button mushrooms as an appetizer.
Serves 2-4 (depending on how much stuffing you want in each)
- 2-4 large portobello caps, stems removed
- 1 avocado
- 1/3 cup hummus of your choice (I used a roasted red pepper and jalapeno)
- 1/2 cup of dry quinoa, cooked according to package directions
- Salt and pepper, to taste
- Cherry Tomato Sauce:
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 3 cloves of garlic, minced
- 1 tablespoon nutritional yeast
- Salt and pepper, to taste
Preheat the oven to 375F. Cook the quinoa. While the quinoa is cooking mash together the avocado and the hummus in a medium sized bowl and place the portobellos on a lined baking sheet cap side down. Add the quinoa to the avocado hummus and season with salt and pepper to taste. Fill the portobello mushrooms with the quinoa filling. Drizzle the stuffed mushrooms with a little olive oil and place in the oven to cook for 15-20 minutes, until the mushroom is tender and the filling has set. While the mushrooms bake, heat the olive oil in a saute pan over medium heat. Add the tomatoes and garlic and cook for a few minutes until the tomatoes release their juices. Add the nutritional yeast, salt and pepper. Once the mushrooms are done top with a big spoonful of the tomato sauce. ENJOY!
