Ingredients
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For the filling:
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1 can (15 oz) cooked black beans, drained and rinsed well
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1/2 cup frozen corn kernels
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1 large onion, finely chopped
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1 clove garlic, minced
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1/4 cup fresh spinach leaves, roughly chopped
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1/2 cup cooked brown rice or quinoa
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1/2 cup crumbled feta cheese (or vegan alternative)
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1 tsp Italian seasoning
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Salt and pepper to taste
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1/4 cup plain Greek yogurt
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1/4 cup low-fat sour cream
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For the mushrooms:
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4 large portobello mushroom caps, gills removed and cleaned
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2 Tbsp olive oil
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1/2 lemon juice
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Salt and pepper to taste
Directions
Sub-title: A delicious and nutritious vegetarian dinner idea perfect for any occasion!
Description:
These creamy mushroom and spinach stuffed portobellos are packed with protein from the mushrooms, beans, and cheese, making them a great option for meat lovers and vegetarians alike. The addition of sour cream gives them a rich and creamy texture without adding unnecessary fat. Serve as a main dish or enjoy as a side to your favorite grains or salad.
Ingredients:
For the filling:
* 1 can (15 oz) cooked black beans, drained and rinsed well
* 1/2 cup frozen corn kernels
* 1 large onion, finely chopped
* 1 clove garlic, minced
* 1/4 cup fresh spinach leaves, roughly chopped
* 1/2 cup cooked brown rice or quinoa
* 1/2 cup crumbled feta cheese (or vegan alternative)
* 1 tsp Italian seasoning
* Salt and pepper to taste
* 1/4 cup plain Greek yogurt
* 1/4 cup low-fat sour cream
For the mushrooms:
* 4 large portobello mushroom caps, gills removed and cleaned
* 2 Tbsp olive oil
* 1/2 lemon juice
* Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the black beans, corn, onion, garlic, and spinach until well combined. Add the cooked brown rice or quinoa, feta cheese, and Italian seasoning. Season with salt and pepper.
3. In another bowl, whisk together the Greek yogurt and sour cream until smooth. Set aside.
4. Place the prepared mushroom caps, stem-side down, on the lined baking sheet. Brush the tops with a small amount of olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
5. Fill each mushroom cap with about 1/4 cup of the bean mixture. Top each one with a spoonful of the creamy yogurt and sour cream mixture. Sprinkle with additional Italian seasoning if desired.
6. Bake for an additional 10-15 minutes, or until the mushroom caps are tender and the filling is hot.
7. Serve immediately as a main course or side dish. Enjoy!
Note: For a spicier version, you can add 1/4 teaspoon red pepper flakes to the filling before assembling.
Steps
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1
Done
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. |
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2
Done
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In a medium bowl, mix together the black beans, corn, onion, garlic, and spinach until well combined. Add the cooked brown rice or quinoa, feta cheese, and Italian seasoning. Season with salt and pepper. |
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3
Done
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In another bowl, whisk together the Greek yogurt and sour cream until smooth. Set aside. |
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4
Done
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Place the prepared mushroom caps, stem-side down, on the lined baking sheet. Brush the tops with a small amount of olive oil and sprinkle with salt and pepper. Bake for 10 minutes. |
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5
Done
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Fill each mushroom cap with about 1/4 cup of the bean mixture. Top each one with a spoonful of the creamy yogurt and sour cream mixture. Sprinkle with additional Italian seasoning if desired. |
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6
Done
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Bake for an additional 10-15 minutes, or until the mushroom caps are tender and the filling is hot. |
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7
Done
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Serve immediately as a main course or side dish. Enjoy! |
