Vegetarian

Stuffed Portobello Mushrooms is for Dinner.

Stuffed Portobello Mushrooms takes several minutes to prepare.

Stuffed Portobello Mushrooms takes several minutes to cook.

Stuffed Portobello Mushrooms makes 2 servings.

The ingredients for Stuffed Portobello Mushrooms are:

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

Here is how you make Stuffed Portobello Mushrooms:

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: 2Recipe submitted by SparkPeople user MUGGA2.

The nutritional information for Stuffed Portobello Mushrooms is:

• 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

The dietary needs meet for Stuffed Portobello Mushrooms is Vegetarian