We've taken some key burrito ingredients--black beans, corn and spicy pepper Jack cheese--and piled them into roasted portobello mushroom caps for a delicious and satisfying vegetarian dinner. Serve these with pico de gallo or any of your favorite burrito toppings! Source: EatingWell.com, January 2020

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Combine 2 tablespoons oil, 1/2 teaspoon garlic powder, 1/8 teaspoon salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place the mushrooms on a large rimmed baking sheet and bake until mostly soft, about 10 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion; cook, stirring, until almost soft, about 3 minutes. Add cumin and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt; stir until incorporated. Add corn and beans; cook, stirring, until hot. Remove from heat and stir in cilantro and cheese. Divide the mixture between the mushrooms and bake until the cheese is melted and the filling is heated through, 5 to 7 minutes. Serve with pico de gallo, if desired.

Tips

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

258 calories; 15.4 g total fat; 4.1 g saturated fat; 13 mg cholesterol; 365 mg sodium. 631 mg potassium; 23.5 g carbohydrates; 5.7 g fiber; 6 g sugar; 9.4 g protein; 252 IU vitamin a iu; 4 mg vitamin c; 75 mcg folate; 132 mg calcium; 2 mg iron; 24 mg magnesium;

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