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Receta Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian}

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Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian}
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Ingredientes

  • Cookin’ Canuck’s Black Bean Sliders with Creamy California Avocado Sauce
  • Cookin’ Canuck’s Grilled Italian Panini with Zucchini, Summer Squash & Basil
  • Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}
  • From the kitchen of Cookin Canuck. www.cookincanuck.com
  • Ingredients
  • 3 tbsp white wine vinegar
  • 3 tbsp + 1/2 tsp olive oil, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp ground black pepper, divided
  • 4 large portobello mushroom, stems removed
  • 1 cup black beans, drained and rinsed
  • 3/4 tsp ground cumin
  • 3 tbsp minced cilantro + more for garnish
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 1 jalapeno pepper, membranes & seeds removed, minced
  • 1/2 cup cooked corn kernels
  • 2 oz. queso fresco, crumbled
  • Salsa (optional)
  • Diced avocado (optional)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1163g
Calories 1649  
Calories from Fat 651 39%
Total Fat 73.31g 92%
Saturated Fat 12.96g 52%
Trans Fat 0.0g  
Cholesterol 19mg 6%
Sodium 1910mg 80%
Potassium 5766mg 165%
Total Carbs 195.79g 52%
Dietary Fiber 48.7g 162%
Sugars 22.39g 15%
Protein 65.5g 105%
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