So today, I served up Southwestern Stuffed Portabellas – mushrooms stuffed with beans, rice, and mexican flavors. These tasty little numbers aren’t the most photogenic meal I’ve ever made (read: yeah, it looks like dogfood, I know…), but they’re totally delicious, low-fat, low-carb, and totally vegetarian.
To start, you take portabella mushrooms and pull out the caps, lightly brush both sides with olive oil, and then sprinkle with salt and pepper.
Then, cook your favorite kind of whole grain rice – I used the Uncle Ben’s instant stuff – until fully cooked. Mix in fat free refried beans (they’re just mashed cooked beans – no fat added!), and veggies of your choice; I added chopped tomatoes and diced green onion. Finally, add in about 3 tbsp of salsa and mix everything together until you have a thick oatmeal like consistency. Spoon your mixture into each portabella cap, then sprinkle with a little shredded cheese and pop in the oven at 350 degrees for 10 minutes.
Once ready to serve, you can either plate it directly or top with a dallop of sour cream or guacamole if desired. Serve with a fresh side salad, and you have a delicious and filling dinner that’s less than 350 calories per mushroom cap (according to my fitness pal). That’s a win!
And the verdict from the fella? Husband-approved!