Stuffed Mushrooms with Chlorella Chimichurri

Enjoy this plant based gluten free dish for dinner parties, drizzled with a tummy-friendly sauce. 

  • Organic Burst Chlorella balances your gut flora, helping your tummy feel flat and happy. 
  • Portobellos are a great source of fiber, great for weight maintenance! They’re awesome for a strong immune system too! 
  • Hearty, flavourful and satisfying! 


For the fillings:

  • 1.25 cups cooked quinoa
  • 1 tablespoon avocado oil
  • 1.5 cups diced sweet potatoes
  • 1 cup diced bell pepper
  • 1 cup chopped red cabbage
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon smoked paprika), divided
  • 1/2 teaspoon sea salt, divided

For the mushrooms:

  • 4 large portobello mushrooms, stems removed, wiped clean
  • 2 tablespoons avocado
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin, divided
  • 1/4 teaspoon chili powder or smoked paprika, divided
  • 1/4 teaspoon sea/Himalayan salt
  • 1 tablespoon lime juice

For the Chlorella chimichurri:

  • 1 teaspoon Organic Burst Chlorella powder
  • 5 cloves garlic, peeled and crushed
  • 1 serrano pepper, seeds / stems removed
  • 1 cup cilantro
  • 1 cup flat-leaf parsley
  • 1/2 ripe avocado
  • 1/4 teaspoon salt, plus more to taste
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 cup water


  1. Preheat oven to 400º F (200º C).
  2. In a shallow dish, toss mushrooms with oil balsamic vinegar, lime juice, cumin, chili powder and salt. Set aside and let them marinate.
  3. Heat oil on a large skillet over medium heat.
  4. Add the sweet potatoes and bell pepper.
  5. Sauté for 3-5 minutes or until slightly browned, stirring occasionally.
  6. Add the red cabbage, half of the cumin, smoked paprika and sea salt and sauté for another 3-5 minutes or until vegetables (especially potato) are soft and turns golden brown.
  7. Transfer vegetables into a large bowl.
  8. Toss cooked vegetables and quinoa with the remaining cumin, smoked paprika, salt and lime juice.
  9. On the same skillet, sear mushrooms for 2 minutes on both sides.
  10. Transfer mushrooms to a baking sheet, facing up.
  11. Divide filling mixture between the mushrooms.
  12. Bake for about 5 minutes or until mushrooms and toppings are hot and slightly browned.
  13. Meanwhile, make the chimichurri sauce. Transfer all ingredients into a blender and blend until smooth.
  14. Enjoy immediately with chimichurri sauce.

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