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Black Bean and Corn Stuffed Portobello Mushrooms
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

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 1/2 Vegetables , 2 1/2 Starch , 1/2 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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6 each  fresh portobello mushroom
1 each  small onions
2 each  medium garlic cloves
15 oz  Beans, black, mature, cooked
1 each  serrano chili peppers
2 tsp  dried marjoram
2 tsp  Worcestershire sauce
1 tsp  ground oregano
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/2 cup  Corn, white, sweet, kernels, frozen
1 each  cooking spray
  1. Preheat oven to 400 degrees F.
  2. Remove stems from mushrooms; wash and coarsely chop them; set aside. Place mushrooms, stem side up, onto a jelly roll pan.
  3. Spray a large nonstick pan with nonstick cooking spray and heat over medium heat. Sauté the onion until softened, about 1 minute.
  4. Stir in the garlic, stirring constantly, cook for 20 seconds. Add in the chopped stems and cook until softened, about 2 more minutes.
  5. Place in a large bowl and add the black beans and the next six ingredients.
  6. 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.
  7. 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.

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