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Southwestern Quinoa Stuffed Portobello Mushrooms

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

1 cup

Black beans

1

Garlic clove, fresh

1

Lime

6

Portobello mushrooms, large

1 cup

Red bell pepper

1/2

Red onion

1 cup

Sweet corn, organic

1 cup

Quinoa, cooked

1 tbsp

Avocado oil

1 tsp

Chili powder

1 tsp

Coriander seed, ground

1

Sea salt and pepper

1 tsp

Cumin, ground