Stuffed Portobello Caps
Source of Recipe
chef at world recipes
List of Ingredients
3 Tbs (45 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1/4 tsp (1 ml) red pepper flakes
4-6 portobello mushrooms, stems removed and reserved
1 cup (250 ml) canned black beans, drained
1 red bell pepper (capsicum), seeded and finely chopped
3 Tbs (45 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh thyme leaves
Salt and freshly ground pepper to taste
Heat the oil in a small skillet over moderate heat and saute the
garlic until golden but not brown, about 3 minutes. Add the red
pepper flakes and remove from the heat. Pain the portobello caps with
half the oil and place gill side up on a baking sheet. Chop the
reserved stems and combine with the remaining oil, black beans, bell
pepper, parsley, thyme, salt, and pepper. Spoon the mixture over the
caps and bake in a preheated 450F (230C) oven until tender, 10 to 15
minutes.
Recipe
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