Savvy Chef's Stuffed Portabella Caps
As Seen on WMUR's Cook's Corner 4/2/10
4 Large Portabella Mushrooms
1 can black beans, drained and well-rinsed
2c whole grain or protein of your choice (brown rice, quinoa, etc.)
1/2c salsa
1t cumin
1/2c shredded Monterey Jack cheese
Chopped fresh cilantro to taste
Pre-heat oven or toaster oven to broil setting
Clean and remove stem from mushrooms
Place caps gill side up on a baking sheet
In a bowl, mix beans, rice, salsa and cumin together
Spoon mixture onto mushroom caps
Sprinkle with shredded cheese
Cook for 3-5 minutes, or until cheese is melted and slightly brown around the edges
Sprinkle with cilantro
Heart Healthy & Delicious!
Start! “Walk More. Eat Well. Live Longer.”
The 2010 NH Start! Heart Walk is coming up at MerchantsAuto.com Stadium (Home of the Fisher Cats!) on Sunday, May 23rd. People can visit www.NHheartwalk.org for more information and to sign up. People can also visit Print Savvy’s website (www.printsavvy.com) and find out more by clicking on the Heart Walk logo!
