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Stuffed Portobello Mushrooms

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Ingredients
  Portobello mushrooms 6 (4 Inch)
  Dried marjoram 2 Teaspoon
  Onion 1 Small, chopped
  Worcestershire sauce 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Dried oregano 1 Teaspoon
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Salt 1⁄4 Teaspoon
  Serrano pepper 1 , seeded, thinly sliced (Wear Gloves To Prevent Irritation)
  Ground pepper 1⁄4 Teaspoon
  Frozen corn kernels 1⁄2 Cup (8 tbs), thawed
Directions

1 Preheat the oven to 400°F. 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 frequently, until softened, about 1 minute. Add the garlic 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. Transfer 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 15 minutes. Uncover and bake until the mushrooms are browned and sizzling, about 5 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Mushroom

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