Stuffed Portobello Mushrooms
|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)|
|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|
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.