Portobello Mushroom Bake
Introduction
A quick, satisfying meal for any night of the week.
Ingredients
3 large Portabella mushroom caps
1 cup roasted red pepper pieces
2 tbsp olive oil
2 cups instant brown rice
1 cup black beans
3 oz shredded mozzarella, part skim
Garlic to taste
1 cup roasted red pepper pieces
2 tbsp olive oil
2 cups instant brown rice
1 cup black beans
3 oz shredded mozzarella, part skim
Garlic to taste
Directions
Brown peppers in oil and garlic until soft.
Add mushroom caps and heat through.
Boil rice per instructions.
Mix black beans with rice in a casserole dish, add whole mushroom caps, top with roasted red peppers
and mozzarella cheese.
Bake at 350 for 20 minutes or until cheese is bubbly.
Add mushroom caps and heat through.
Boil rice per instructions.
Mix black beans with rice in a casserole dish, add whole mushroom caps, top with roasted red peppers
and mozzarella cheese.
Bake at 350 for 20 minutes or until cheese is bubbly.
Number of Servings: 4
Related Recipes
-
Italian Vegetable Bake
-
Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
-
Easy Poached Eggs and Pasta
-
Veggie-Packed Tomato Sauce
-
Pumpkin Chia Seed Muffins
-
Whole-Wheat Pizza Dough
-
Whole-Wheat Buttermilk Biscuits
-
100-Calorie Blueberry Muffins
-
Zucchini Chips
-
Thrive Apple Cinnamon Energy Bars