Receta Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper
Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper
Last week, I was racking my brain to think of a new appetizer to add to my arsenal, perhaps something that could also double as a side dish at a summer barbecue. Stuffed mushrooms have been a favorite of mine for years but, as I’ve been trying to eat more healthfully over the past 8 months or so, I steered away from these appetizers that often laden with cheese, cream cheese or butter. Tired of missing out, I came up with my own, healthy version. These southwestern stuffed mushrooms, filled with fiber-rich black beans and brown rice, spicy salsa and a touch of creamy queso fresco cheese.
These tender, flavorful mushrooms more than satisfied my craving, and I didn’t miss the typical fat-laden ingredients in the least. Baking the mushroom caps for about 10 minutes before adding the filling insures that the brown rice doesn’t dry out. At first, I was concerned that the filling might not be moist enough, but the addition of salsa took care of that, as well as adding another layer of flavor. My husband, who despises all-things fungi, said, “Wow, those look really good…if you like mushrooms, that is.” That’s the highest praise I can hope for from him when it comes to mushrooms.
Speaking of my husband, thank you so much for all of your kind wishes for his marathon this past weekend. While he didn’t make his goal of breaking 2 hours 40 minutes (the stars weren’t quite aligned), our boys and I are extremely proud of him. His finish time of 2:49:22 put him in 10th place overall (out of 3000 runners) and made him the third masters runner (40+ age group) to cross the finish line. He’s our hero!
Don’t forget to link up your grilling recipes for a chance at some fun prizes. The link up ends tonight.
Now, on to the recipe.
The recipe:
Preheat oven to 375 degrees F.
Remove the stems from the mushrooms (you should be able to pop them out with your fingers). Reserve 6 of the stems. Discard the rest.
Coat a baking sheet with cooking spray or oil. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, about 10 minutes. Turn over the mushrooms so that the cavity is facing up.
Trim, then dice the reserved mushroom stems.
Heat olive oil in a medium skillet set over medium heat. Add chopped mushroom stems, garlic and red bell pepper. Cook, stirring frequently, until mushrooms are soft, 4 to 5 minutes.
Remove the skillet from the heat and stir in the black beans, brown rice, cilantro, salsa and 1 tablespoon of the queso fresco cheese.
Divide the mixture between the mushrooms, gently stuffing it into the open cavities.
Sprinkle the remaining queso fresco cheese over the stuffed mushrooms.
Bake the mushrooms until the cheese is starting to melt and turn brown, 8 to 10 minutes. Serve immediately.
- Other stuffed mushroom recipes:
- Lauren’s Latest’s Pizza Stuffed Mushrooms
- Aggie’s Kitchen’s Mediterranean Stuffed Mushrooms
- Fake Food Free’s Salmon-Stuffed Portabella Mushrooms
- Gourmandelle’s Button Stuffed Mushrooms with Garlicky Rice Noodles
- Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 18 baby bella mushrooms, wiped clean
- 1 tsp olive oil
- 1 clove garlic, minced
- 2 tbsp diced red bell pepper
- 2 tbsp canned black beans, drained and rinsed
- 1/4 cup cooked brown rice
- 1 tbsp minced cilantro
- 2 tbsp tomato salsa (your favorite kind)
- 2 tbsp queso fresh cheese, divided
Instructions
Preheat oven to 375 degrees F.
Remove the stems from the mushrooms (you should be able to pop them out with your fingers). Reserve 6 of the stems. Discard the rest.
Coat a baking sheet with cooking spray or oil. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, about 10 minutes. Turn over the mushrooms so that the cavity is facing up.
Trim, then dice the reserved mushroom stems.
Heat olive oil in a medium skillet set over medium heat. Add chopped mushroom stems, garlic and red bell pepper. Cook, stirring frequently, until mushrooms are soft, 4 to 5 minutes.
Remove the skillet from the heat and stir in the black beans, brown rice, cilantro, salsa and 1 tablespoon of the queso fresco cheese.
Divide the mixture between the mushrooms, gently stuffing it into the open cavities.
Sprinkle the remaining queso fresco cheese over the stuffed mushrooms.
Bake the mushrooms until the cheese is starting to melt and turn brown, 8 to 10 minutes.
Serve immediately.
2.0
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