Portobello Mexican Pizzas

A fantastic recipe for game day or any day-it’s a spin-off of my original Portobello Pizza recipe that I previously posted.

Ingredients:

6 large portobello mushrooms (about 4-5 inches in diameter), stems removed
1 cup diced white onion
2 cups chopped red bell pepper
One 15 ounce can of black beans, rinsed well
1 cup corn, fresh, canned or frozen thawed
1 teaspoon olive oil
½ cup canned diced tomatoes
½ -1 tablespoons ground cumin
1-2 teaspoons chili powder
¼ teaspoon garlic powder
¾ cup shredded reduced fat cheddar cheese (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)
1-2 tablespoons chopped fresh cilantro (optional)
salt and pepper (optional)

Directions:

Preheat oven to 350 degrees. Rinse the mushrooms well, cut out the stems (without creating a hole in the bottom) pat dry and place on a baking sheet coated with cooking spray, stem side up and bake for about 15 minutes. Meanwhile, add the teaspoon oil, onions and peppers to a medium sized pan and sauté on medium heat for about 5 minutes until lightly browned/tender. Throw in the beans, corn, tomatoes and spices and heat for another 5-7 minutes, stirring occasionally, then set aside. Remove the mushrooms from the oven and drain/blot any excess moisture. Add ½ cup of the filling to each mushroom. Place the filled mushrooms back in the oven and bake for 15 minutes. Sprinkle each with two tablespoons cheese and bake for another 2-3 minutes, until cheese is slightly melted. Add a dash of salt and pepper and top with chopped cilantro if you like and serve!

Make 6 servings

Serving size 1 mushroom Calories 180 Protein 11 g Carb 26 g Fiber 7 g Sugars 7 g Fat 3 g saturated fat <1 g Sodium 490 mg