Argentinian Vegetarian Chimichurri Stuffed Portobello Mushrooms with Quinoa and Black Bean Hash

Allergens

None

Ingredients

• 4 large Portobello mushrooms
• 1 cup quinoa
• 2 cups water
• 1 can black beans (15 oz)
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Prepare the quinoa: Rinse the quinoa under cold water and drain. In a medium saucepan, bring the water to a boil. Add the quinoa, cover, and simmer for 15 minutes or until tender. Fluff with a fork and set aside.
2. Preheat the oven to 375°F (190°C).
3. In a large bowl, mix together parsley, cilantro, red wine vinegar, oregano, smoked paprika, cumin, salt, and pepper. Drizzle in the olive oil while whisking until well combined to create the chimichurri sauce.
4. Stuff each Portobello mushroom cap with chimichurri sauce, pressing gently to ensure an even distribution. e) Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the red bell pepper, onion, and garlic until softened and fragrant. Add the black beans and quinoa, stirring well to combine. Season with salt and pepper. f) Transfer the hash mixture onto a large serving platter or divide among individual plates. Place the stuffed mushrooms on top of the hash. g) Bake in the preheated oven for 25 30 minutes until the mushrooms are tender. h) Serve immediately, garnishing with additional fresh herbs if desired.

Chef’s Insight

The combination of textures and flavors in this dish makes it a culinary delight for vegetarians and meat eaters alike.

Notes

Be sure to use fresh herbs for the best flavor in this dish.