These are SOOOOO good! And so easy to put together. And really nice to look at. Very healthy, and for a vegan version simply skip the cheese!



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  1. Preheat oven to 357 degrees.
  2. Mushrooms first. Wash them and peel off any unwanted pieces. Remove the stems. Lay them to dry or pat dry with a paper towel.
  3. Prepare a baking dish. Line it with a sheet of parchment paper. Drizzle half the oil on top.
  4. Place the mushrooms on the sheet. Pour remaining olive oil over each mushroom. Sprinkle your spices on top, the salt, pepper, cumin and basil. For a stronger cumin flavor (I love it with back beans) feel free to use more. Spice to desired liking.
  5. Bake the mushrooms for 25 minutes.
  6. Get the black beans, quinoa and cheese (unless you’re using vegan method, skip the cheese) ready. On a side note, cooking your quinoa in a mushroom broth instead of water brings a beautiful flavor to the grain.
  7. Once the mushrooms are ready, pull them out. Place about a tbsp of black beans and quinoa in each one. Top with cheese.
  8. Place back in the oven for another 10 minutes.
  9. Once they’re done, garnish with tomatoes, green onion and any other favorite toppings.
  10. You’re all done, slice in and enjoy!

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