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A plant-based, low-fat dish that’s easy to make and tastes delicious. Portobello mushrooms stuffed with brown rice, corn, roasted red peppers, black beans, and spinach.

Stuffed-Portobello-Mushrooms-Topped-with-Hummus

Ingredients:
2 portobello mushrooms
pinch pepper
2 tbsp onion, minced
1 clove garlic, minced
1 cup Brown Rice & Black Bean Medley
1 cup spinach, chopped
1 tbsp nutritional yeast
1/4 cup Healthy Homemade Hummus
1 1/2 tbsp water

Directions:
Preheat the oven to 400 degrees F.

Wash the mushrooms, gently scoop out gills and stem. Dry upside down while oven heats up.

Place mushrooms, gill side up on baking sheet covered with parchment paper or aluminum foil. Sprinkle pepper on each mushroom. Bake 10 minutes.

Meanwhile, saute onion over medium heat in a dry skillet, about 5 minutes or until translucent, add small amounts of water to keep the onions from sticking. Add the garlic and cook for 1 minute.

Add the brown rice and black bean medley, spinach and nutritional yeast to the onion and garlic mixture; cook about 5 minutes.

Divide the brown rice mixture among each mushroom. Bake for 15 minutes.

In a small bowl, combine Hummus and 1 1/2 tbsp water and stir until smooth. Microwave 20 seconds; stir and warm another 20 seconds, if needed.

Pour the hummus gravy over the mushrooms and serve!! Serves 2

Adapted from the Engine 2 Diet. The Engine 2 Diet is a plant-based diet which promises to help lower cholesterol, significantly reduce your risk of disease, increase physical fitness – and help drop the pounds.

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