2 Large portobello mushroom caps
1.50 tbsp Olive Oil
½ Onion, finely diced
2 Minced garlic cloves
½ cup Cooked black beans
1 tsp Ground Cumin
½ tsp Ground Cumin
½ tsp Chili Powder
1 tsp Lime Juice
Salt and black pepper to taste
1
Preheat oven to 400 °F
2
Brush the mushrooms caps with olive oil and place on a baking sheet. Bake for 10 minutes on each side
3
Heat oil in a skillet over medium heat. Sauté onion and garlic together for 5 minutes. Add cooked beans, chili powder, cumin, lime juice, salt and pepper and sauté for a further 2 minutes, stirring continuously
4
Fill the caps with the bean mixture and top with chopped scallions, diced tomato and cilantro
Nutrition Facts
2 servings
Serving size
- Amount per serving
- Calories397
- % Daily Value *
- Total Fat 19g25%
- Total Carbohydrate 29g11%
- Protein 20g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 Large portobello mushroom caps
1.50 tbsp Olive Oil
½ Onion, finely diced
2 Minced garlic cloves
½ cup Cooked black beans
1 tsp Ground Cumin
½ tsp Ground Cumin
½ tsp Chili Powder
1 tsp Lime Juice
Salt and black pepper to taste