MEXICAN QUINOA STUFFED PORTABELLA MUSHROOMS

• Preheat the oven to 400ºF. Line a large rimmed baking sheet with aluminum foil, then set an oven-safe cooling rack inside the baking sheet. Mist with nonstick or olive oil spray. Set aside.

FOR THE FILLING:

• Add the quinoa and broth to a small saucepan. Bring the mixture to a boil. Give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the liquid is absorbed.
• Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork.
• Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the pepper, corn, cumin, paprika, salt and cayenne. Cook for about 4 to 5 minutes, until the veggies are tender but still a touch crisp.
• Remove from the heat. Stir in the cooked quinoa and the black beans. Taste and season with a little extra salt / cayenne as needed.

FOR THE MUSHROOMS:

• Once you get the quinoa and veggies going, set the mushrooms on the prepared baking sheet (gill side up). Drizzle lightly with olive oil (or mist with olive oil spray!), then bake for about 13 to 15 minutes, until just tender.
• Remove from the oven, maintaining the oven temperature. Use a paper towel to blot any excess moisture that has accumulated in the caps.
• Scoop a heaping mound of the filling into each of the mushrooms, then sprinkle each with some of the cheese.
• Return to the oven and bake for an additional 4 to 5 minutes, until the cheese is melted. Note: Plant based cheese does not melt completely like dairy cheese.

FOR THE SAUCE:

• Add all the ingredients to the bowl of a food processor and process until smooth. Add in a little water to get it to your desired consistency and to get it going in the food processor ( 1 to 2 tablespoons and it’s still on the thicker side).
• Spoon the sauce over the stuffed mushrooms (or just on the side!) and serve!