Sunday, July 1, 2012

Southwestern Stuffed Portobello

I love stuffed mushrooms, and I've been experimenting with using whole portobello caps instead of the baby bellas I'm used to making. This is a handy way to use up taco night leftovers (not that I ever have any trouble with that.)

Mushrooms are fat-free and low in calories. They are high in vitamins C, B6, and B12, believed to aid in flushing toxins from your body. They're also high in riboflavin, niacin, selenium, and potassium.

1. Remove your stems. Most you'll buy will be just the caps anyway.
2. Stuff with the combination of your choosing:
  • corn
  • diced peppers & onions (dice them fine so they'll cook up fast enough)
  • cooked chorizo or soyrizo crumbles
  • black beans or refried beans 
  • cilantro
3. Top with shredded cheese. I'd use pepper jack. Try to use enough that it forms a full layer on top so that the ingredients inside don't dry out. 
4. Bake at 375 for 12-15 minutes in a pyrex or ceramic baking dish. I've found that metal sheets got too hot and made the bottom of the mushroom overcooked and soggy. After 12 minutes, I sliced them in half so they could cook through. 
5. Top with salsa if you have it.

Baking dish pictured: Le Creuset Stoneware 1-1/4-Quart Rectangular Baker in Caribbean

Coming soon: Portobello pizza

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