THIS ARTICLE FIRST APPEARED ON THE MINIMALIST BAKER.
It’s stuffed mushroom time! This summer-friendly recipe is yet another grill-friendly meal that’s portable, versatile, and super delicious.
It’s not only tasty, it’s also easy to make, requiring just 30 minutes and simple methods.
The base is hearty portobello mushrooms in a balsamic-lime marinade seasoned with smoky spices. You can cook them either in the oven or on the grill, which makes them great for taking along to BBQs and dinner parties alike.
The “stuffing” is comprised of cooked quinoa, black beans, sweet potatoes, bell pepper, and cabbage seasoned with salt, lime, and smoky spices.
Once your mushrooms have marinated and been sautéed, they’re ready for the stuffing! Party time.
This is optional, but it takes the recipe to the next level! I personally prefer the chimichurri for its vibrant color and big flavor. It complements the dish perfectly.
I hope you guys love this dish! It’s:
& SO delicious
This would make the perfect plant-based entrée for dinner parties and BBQs! I think it would satisfy vegans and non-vegans alike, and it can be customized to be grain-free and include several different sauces (options below).
While they’re delicious on their own, they would also be delicious paired with my Plantain Chips + Garlicky Guacamole, Roasted Sweet Potato Avocado Salad, Raw-Maine Taco Boats, Grilled Veggie Skewers, and Kale Chip Nachos!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!