Black Bean Stuffed Mushroom Caps
- 3 portobello mushrooms
- 1/2 cup onion, chopped
- 3/4 cup poblano peppers, chopped
- 1 medium zucchini, chopped
- 1/2 red bell pepper, chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper, to taste
- 1 15 ounce can black beans, drained and rinsed
- 4 tablespoons cilantro, chopped
- 1 tablespoon lime juice
Mixing Your Goods:
Turn oven to 375.
Black Bean Stuffed Mushroom Caps – Place the portobello’s onto a cookie sheet, drizzle with EVOO and put into the oven for 10 minutes, until they lose their firmness. (leave oven on for final baking in about 10 minutes)
On the stove, in a skillet add 1 tbsp of EVOO, onions, peppers, zucchini and black beans. Cook the mixture for about 5-6 minutes, or until the onions are soft and fragrant. Season with the salt, pepper, cumin and chili powder and cook 1-2 minutes more, or until the spices become fragrant. Remove from heat and transfer the mixture to a large mixing bowl to cool.
Fill the mushrooms with the veggies and black bean mixture and place the stuffed mushrooms in the prepared baking dish. Bake for about 20-25 minutes, or until the black bean filling is heated through.
Garnish with cilantro and a squeeze of lime juice and it’s dinner time!