Black Qunioa Sweet Potato Stuffed Mushrooms with Avocado and Pesto

Black Qunioa Stuffed Mushrooms

Servings: 4


  • 1 pack of mushrooms-stemmed
  • 1 avocado
  • 1 small sweet potato-already baked in the oven
  • 2-3 cups of cooked quinoa
  • 2 garlic clove-minced
  • 2 cups of purple kale
  • 1/2 cup of pepper jack cheese-shredded
  • 1 tsp paprikia
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 2 tbsp shredded mozzarella
  • 2 tbsp pesto
  • 2 tbsp olive oil

Directions: Preheat oven to 350 degrees.

Wash and scrub mushrooms, pat dry with a paper towel.  Add mushrooms to baking sheet and coat with olive oil and garlic.  In a bowl mash the sweet potato. Next add the quinoa, kale, pepper jack cheese, paprika, and black pepper.  Add a spoonful of the mixture to each of the mushrooms.  Top with the mozzarella.  Bake for 20-25 minutes and let cool for 10-15 minutes.  In a small bowl mash the avocado and add the sea salt.  Top the mushrooms with avocado.  Try pesto for a little extra flavor.  Enjoy!

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