CORN AND BEAN STUFFED PORTOBELLO MUSHROOMS
Discover Corn & Bean Stuffed Portobello Mushrooms for a delicious meatless dinner option. These Corn & Bean Stuffed Portobello Mushrooms feature long-grain brown rice, fresh corn kernels, fresh cilantro and more.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Spoon cream cheese spread into medium microwaveable bowl. Microwave on HIGH 15 sec.; stir in 2 Tbsp. taco seasoning mix. Add rice, corn, beans, cilantro and 1 cup shredded cheese; mix well.
- Fold each of 6 (12-inch-long) sheets of heavy-duty foil to form a "nest" for each mushroom cap; spray with cooking spray. Place mushroom cap in each nest. Sprinkle insides of caps evenly with remaining taco seasoning mix; fill with rice mixture.
- Grill 12 to 15 min. or until mushrooms are tender and rice filling is heated through, topping with remaining shredded cheese for the last 3 min.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g
WHITE-BEAN-STUFFED PORTOBELLOS
This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow's lunch. Increase oven to 450 degrees.
- Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Add beans, 1 teaspoon thyme, and 1/4 cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.
- In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.
- In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.
Nutrition Facts : Calories 329 g, Fat 11 g, Fiber 13 g, Protein 13 g
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