Stuffed Portobello Mushrooms

  • Number of Servings: 2
Ingredients
6 (4-inch) fresh portobello mushrooms1 small onion, chopped2 garlic cloves, minced1 (15 ounce) can black beans, rinsed and drained2 tsps dried marjoram2 tsps worcestershire sauce1 tsp dried oregano1/4 tsp salt1/4 tsp ground pepper1/2 cup frozen corn kernels, thawed
Directions
1. Preheat the oven to 400. Remove the stems from the mushrooms and coarsely chop; set aside. Place the mushroom caps, stem-side up, on a jelly-roll pan.
2. to make the filling, spray a large nonstick skillet with canola nonstick spray and set over medium heat. Add the onion and cook, stirring constantly, just until fragrant, about 20 seconds. Add the chopped mushrooms and cook, stirring occasionally, until softened, about 2 minutes. Transfer the mixture to a large bowl. Stir in the beans, serrano, marjoram, worcestershire sauce, oregano, salt and ground pepper. Transger half the mushroom mixture to a food processor and process until smooth, then stir back into the remaining mushroom mixture. Stir in the corn.
3. Stuff the filling into each mushroom cap, mounding it in the center. Cover loosely with foil and bake 5 minutes. Uncover and bake until the mushrooms are browned and sizzling, about 5 minutes.

Number of Servings: 2

Recipe submitted by SparkPeople user MUGGA2.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 384.3
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 375.7 mg
  • Total Carbs: 70.9 g
  • Dietary Fiber: 21.7 g
  • Protein: 24.6 g

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