Mexican Stuffed Portobello Mushrooms
Prep Time: 10 mins
Cooking Time: 30 mins
- 6 large Portabello Mushrooms
- 1/2 cup Quinoa (uncooked)
- 1 Red Bell Pepper
- 1/2 cubed Acorn Squash
- 1/2 cup Corn Kernels
- 1 can Black Beans
- 1/2 Red Onion
- 2 medium Garlic Cloves
- 1 tsp Cumin
- 2/3 tsp Cayenne
- 1 tsp Chili Powder
- 1 tbsp Vegetable Oil (optional)
- 1 cubed avocado
- 1/2 Lemon
- 1/4 cup Vegan Parmesan (optional)
- Pre-heat oven to 400′
- Begin by peeling the acorn squash. The easiest way is by cutting off both ends and using a sharp knife to peel away the skin. Remove the seeds and cut squash into small cubes. Set aside.
- Dice onion, red pepper and garlic. Set aside.
- Cook quinoa according to instructions, while you are waiting for the quinoa to cook, in a medium size pan add vegetable oil and begin to saute onion, garlic and red pepper on medium heat. Cook until soft.
- Lower the temperate, add corn and black beans. In a small bowl whisk together spices with 1/4 cup warm water, add it to the pan as a sauce. Mix well and continue to cook on low for 2-3 minutes.
- Add salt and pepper to taste.
- Combine bean mixture to cooked quinoa. Remove from heat, set aside.
- Remove stems from mushrooms and place on a non-stick baking sheet, bottoms facing up. Stuff with filling and place in the oven for 10-15 minutes, until mushrooms are cooked and juicy.
- Remove from the oven and top with avocado cubes, vegan Parmesan and a sprinkle of lemon juice.
Zucchini Taco Shells
- 3-4 small Zucchini
- 1/2 tsp Salt
- 1 Flax egg
- 1 1/4 cup Arrowroot flour
- 1/2 cup Coconut flour
- 1/2 tsp Baking Powder
- 3/4 cup Vegan Parmesan (optional)
- Pre-heat oven to 350′
- Grate the zucchini into a shredded style, transfer onto a dishcloth and roll up to get rid of some excess liquid.
- Transfer zucchini into a medium size mixing bowl, add arrowroot flour, coconut flour, baking powder, salt, flax egg and Vegan Parmesan. Stir well, using your hands works best to incorporate everything. You want to be able to form a type of dough ball, if your mixture is too dry than add small amounts of water, if too wet add some more flour.
- Line two baking sheets with parchment paper, make 1 1/2 inch round balls of dough in your palm, place them on the parchment paper and spread out the dough with your fingers into a thickness of approximately 1/2 a centimeter.
- Place in the oven on the center rack and bake for 30-40 mins until the bottoms begin to brown and the dough is cooked.
- Consume immediately after cooking.
Tips: if you choose to not include the Vegan Parmesan you will have to adjust the water to flour ratio, add small amounts at a time until dough is formed.