Preheat the oven to 200 degrees and line a baking sheet with baking paper. If you grill the mushrooms, preheat the grill.
Cook quinoa according to packaging instructions or prepare it in a steam era.
85 g Quinoa "uncooked, 1 TL Coconut oil
Place Portobellos in a medium-sized casing dish and marinate with coconut oil, balsamic, lime juice, cumin, chilli and sea salt. The mushrooms should be evenly coated by the marinade. Set aside.
Heat a large pan for the vegetables, melt 1 tbsp of oil in it, sauté sweet potato and pepper for about 5 minutes (with lid to make the vegetables nicely crisp, soft and lightly browned). Stir from time to time.
Add red cabbage, 1/2 tsp cumin,1/2 tsp chilli or a birdeye chilli and 1/4 tsp salt. Sauté for a further 3-5 minutes. Set aside.
Put the vegetables in a large bowl. Then put the marinated Portobellos in the same pan and fry for 2 minutes on each side. Remove the heat and soften for another 3-5 minutes at a medium temperature with the lid closed. Then place the slats upwards on a baking sheet.
Add the quinoa and black beans to the vegetable mixture in the mixing bowl, remaining 1/2 tsp cumin,1/2 tsp chilli or a birdeye chilli and 1/4 tsp salt and mix well.
Spread the vegetable quinoa filling on the Portobellos (the filling will be much more than fits on the Portobellos, but that's no problem – just spread on the baking tray). Bake for 5 minutes at 200 degrees. Remove from the oven and spread on plates. Eat with chimichurri sauce or pure. Mushrooms are best eaten fresh.