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
-
Wildly Addictive Peanut Butter Granola
-
White Chocolate Popcorn
-
Easy Low-Fat Individual Peach Cobblers
-
Beet Greens with Pine Nuts
-
Single Serving No-Bake Chocolate + Peanut Butter Cookie
-
Green Beans with Miso and Almonds
-
Blueberry French Toast Casserole
-
Healthy Pumpkin Spice Latte
-
Low-Calorie, Whole-Wheat Pancakes
-
Whole Grain Waffles with Fruit from Daisy Brand®