Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
2309 kcal
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Course
Main Course
Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}
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These stuffed portobello mushrooms are filled with southwestern flavors and are a fantastic vegetarian recipe option for Meatless Monday. 231 calories and 4 Weight Watchers Freestyle SP
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Ingredients
- 3 tablespoons white wine vinegar
- 3 tablespoons olive oil divided, ½ teaspoon
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided, ground
- 4 portobello mushroom stems removed, large
- 1 cup black beans drained and rinsed
- ¾ teaspoon cumin ground
- 3 tablespoons cilantro minced, plus more for garnish
- 2 cloves garlic minced
- ½ red bell pepper diced
- 1 jalapeno pepper membranes & seeds removed, minced
- ½ cup corn kernel cooked
- 2 ounces queso fresco crumbled
- salsa optional
- avocado optional, diced
Instructions
- In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Add the mushrooms, turn to coat and let rest for 20 minutes.
- Preheat the grill to medium-high heat. Brush the grill with canola oil.
- In a medium bowl, combine black beans and olive oil. Mash with a fork until the black beans are crushed and the mixture starts to stick together.
- Stir the cumin, ¼ teaspoon salt and ¼ teaspoon pepper into the black beans.
- Heat the remaining ½ teaspoon olive oil in a medium skillet. Add the garlic and saute for 30 seconds.
- Add the red bell pepper and jalapeño pepper, and cook, stirring occasionally, until the peppers are tender, about 3 minutes. Stir in the corn kernels.
- Reduce the heat to medium-low and add the black bean mixture, stirring until the mixture is heated and combined.
- Place the mushrooms on the grill, gill side down, and cook until the mushrooms are tender, 3 to 5 minutes per side (depending on the thickness of the mushrooms).
- In the last 2 minutes of cooking, divide the black bean mixture and the queso fresco evenly between the 4 mushrooms.
- Garnish the mushrooms with minced cilantro and serve immediately. Top with salsa and diced avocado, if desired.
Notes
Nutrition Information
Show Details
Serving
1Stuffed Mushroom
Calories
230.9kcal
(12%)
Carbohydrates
20.5g
(7%)
Protein
9.7g
(19%)
Fat
13.3g
(20%)
Saturated Fat
3.9g
(20%)
Cholesterol
14.9mg
(5%)
Sodium
460.4mg
(19%)
Potassium
272.9mg
(6%)
Fiber
5.7g
(23%)
Sugar
4.8g
(10%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 2309 kcal
% Daily Value*
| Serving | 1Stuffed Mushroom | |
| Calories | 230.9kcal | 12% |
| Carbohydrates | 20.5g | 7% |
| Protein | 9.7g | 19% |
| Fat | 13.3g | 20% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 14.9mg | 5% |
| Sodium | 460.4mg | 19% |
| Potassium | 272.9mg | 6% |
| Fiber | 5.7g | 23% |
| Sugar | 4.8g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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