Last week, my co-worker shared a Stuffed Portobello mushroom recipe with me. I love myself some mushrooms so, naturally, I gave it a try. In the past, I’ve made stuffed portobello mushrooms with mozzarella, breadcrumbs, onion and red pepper {yummy}. When I glanced over the below recipe, the bean mixture and pepper jack cheese instantly caught my eye. Beans are a healthy alternative to bread crumbs.
STUFFED PORTOBELLO MUSHROOMS
Ingredients
- 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
- 2 tablespoons Crisco® Pure Olive Oil, divided
- 1 tablespoon water
- 1 teaspoon dried rosemary, crushed
- 1 garlic clove, peeled and halved
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
- 1 medium sweet red pepper, finely chopped
- 1 medium red onion, finely chopped
- 1 medium zucchini, finely chopped
- 1/2 cup shredded pepper Jack cheese
Directions
- In a food processor, combine the beans, 1 tablespoon oil, water, rosemary, garlic, salt and pepper. Cover and process until pureed; set aside.
- Place mushrooms on a broiler pan coated with cooking spray. Broil 4 in. from the heat for 6-8 minutes on each side or until mushrooms are tender.
- Meanwhile, in a small nonstick skillet coated with cooking spray, saute the red pepper, red onion and zucchini in remaining oil until tender.
- Spread about 1/3 cup reserved bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle with cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
Next time I make this recipe, I will probably scale back on the bean mixture (I globbed on too much). All in all, I give this recipe 3 Thumbs Up (3 Thumbs Up = I WILL make it again).
Thanks Aaron!
~C
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