| This recipe is liked by 0 person(s). |
Stuffed Portabella Mushroom
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 Portabella caps with stems removed and chopped | |
| 1 medium size | chopped carrot |
| 1/3 cup | broccoli |
| 2 cups | Spinach |
| 2 tbsp | Mayo |
| small half of can of sweet corn small half of can of black beans | |
| 1/4 cup | Chopped onion |
| 1/2 tsp | Crushed red peppers |
| 1/3 cup | Chopped mushrooms |
| 1/4 tsp | ground cumin |
| 1/2 tsp | salted Ground garlic |
| Dried Oregano | |
| Ground Pepper to taste | |
| 1-2 tbsp | olive oil |
| 1/2 cup | Shredded Monterey jack cheese |
| 1/2 cup | Shredded cheddar cheese |
Preheat oven to 350 degrees. In a sauce pan add olive oil and sauté carrots, onions and broccoli for about 5 minutes. Add in beans, corn, mushrooms, chopped Portabella stems and spinach. Mix it all up and add cumin, pepper, salted ground garlic and red pepper and sauté for about 2 minutes. Spread mayo on the inside of the caps then Stuff Portabella caps with vegetables. Add both cheeses on top and sprinkle some oregano over the cheese. Pop it in the oven for about 15 minutes or until cheese is melted.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.