Stuffed Portobello Mushrooms
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Stuffed Portobello Mushrooms calories by ingredient
Number of Servings: 2
Ingredients
-
6 (4-inch) fresh portobello mushrooms
1 small onion, chopped
2 garlic cloves, minced
1 (15 ounce) can black beans, rinsed and drained
2 tsps dried marjoram
2 tsps worcestershire sauce
1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground pepper
1/2 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.
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.