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
-
Roasted Onions with Walnuts and Blue Cheese
-
Garlic and Olive Oil Spaghetti Squash
-
Vegetarian Black Bean Cakes with Orange-Basil Salsa
-
Tapenade and Spinach Pasta
-
Sweet Acorn Squash
-
Whole-Wheat Pita Chips
-
Low-Carb Pumpkin Donuts
-
Coach Nicole's Fresh & Skinny Guacamole
-
Citrus Candied Yams
-
No Added Sugar Pumpkin-Apple Butter