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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Black Bean and Corn Stuffed Portobello Mushrooms

Source: dLife

Meaty portobello mushrooms stuffed with well-seasoned black beans and corn.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	213.6

Total Carbs	38.3 g

Dietary Fiber	12.7 g

Sugars	2.2 g

Total Fat	1.2 g

Saturated Fat	0.2 g

Unsaturated Fat	0.4 g

Potassium	911.8 mg

Protein	13.5 g

Sodium	123.3 mg

Dietary Exchanges 1.2 Fat, 1.1 Vegetables, 2.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees F.
Remove stems from mushrooms; wash and coarsely chop them; set aside. Place mushrooms, stem side up, onto a jelly roll pan.
Spray a large nonstick pan with nonstick cooking spray and heat over medium heat. Sauté the onion until softened, about 1 minute.
Stir in the garlic, stirring constantly, cook for 20 seconds. Add in the chopped stems and cook until softened, about 2 more minutes.
Place in a large bowl and add the black beans and the next six ingredients.
Take 1/2 of the mixture and place in a blender or food processor and process until smooth. Place back in the bowl and stir in the corn until everything is well blended.
Stuff each mushroom cap with filling, mounding the mixture in the center, and cover loosely with foil. Bake 15 minutes, remove foil cover, and bake another 5 minutes or until browned.