Black beans (canned, drained): 100g (1/2 cup), Portobello mushrooms: 200g (2 large caps), Quinoa (cooked): 50g (1/4 cup), Spinach: 30g (1 cup, fresh), Onion: 30g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Tomato: 50g (1/2 medium, diced), Feta cheese: 30g (2 tbsp, crumbled), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Cumin: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Fresh basil: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 375°F (190°C). 2. Remove stems from 200g portobello mushrooms and scrape out gills with a spoon. 3. Brush mushroom caps with 5ml olive oil and 5ml balsamic vinegar. Place on a baking sheet, gill-side up. 4. Heat 5ml olive oil in a skillet over medium heat. 5. Add 30g diced onion and cook until translucent, about 3 minutes. 6. Add 3g minced garlic and cook for 30 seconds. 7. Add 30g spinach and cook until wilted, about 1-2 minutes. 8. Add 100g black beans, 50g cooked quinoa, 50g diced tomato, 1g cumin, 1g paprika, 1g salt, and 1g black pepper. Stir to combine and cook for 2 minutes. 9. Fill the mushroom caps with the bean and quinoa mixture. 10. Sprinkle with 30g crumbled feta cheese. 11. Bake for 15-20 minutes until mushrooms are tender and filling is heated through. 12. Garnish with 5g chopped basil before serving.
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