BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS
Yield people
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the mushrooms, gill side up. Sear until browned, about 30 seconds. Turn over, season with salt and pepper, and cook 30 seconds longer. Remove the mushrooms from the skillet and set aside. Reheat the same skillet with the remaining 1 tablespoons canola oil over medium heat. Add the garlic and bell pepper and cook until softened, about 5 minutes. Stir in the ginger, beans, tahini, cilantro, tamari, and sesame oil. Cook, stirring, for 1 minute to combine and blend the flavors. Remove from the heat and set aside until cool enough to handle. Press about ½ cup of the stuffing mixture into each mushroom cap and sprinkle with the sesame seeds. Place the stuffed mushrooms in a lightly oiled baking dish. Cover and bake until the filling is hot and the mushrooms are tender, about 25 minutes.
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Thelma Nnachetam
[email protected]These mushrooms are a great way to add some variety to your diet. They're also a great source of protein and fiber.
Whitney Hartzenberg
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make and it's also very healthy.
Kazibwe Derrick
[email protected]I love that this recipe is so versatile. You can use any type of mushroom you like and you can also add different ingredients to the filling to customize it to your taste.
Dua Gull
[email protected]These mushrooms are a great appetizer or main course. They're also a great way to get your kids to eat their vegetables.
Todd Austin
[email protected]I'm always looking for new ways to cook mushrooms and this recipe definitely fits the bill. The black bean and sesame filling is a great combination and the mushrooms are cooked perfectly.
Shisha Chor
[email protected]This recipe is a great way to use up leftover black beans. The mushrooms are a nice meaty substitute and the sesame seeds add a nice crunch.
Bethuel Asse
[email protected]Overall, I thought this recipe was just okay. I wouldn't make it again.
GABUGO
[email protected]The filling was a bit too salty for my taste. I think I would use less soy sauce next time.
Ruson Ahmed
[email protected]The mushrooms were a bit dry. I think I would cook them for a shorter amount of time next time.
Waziir Zakko
[email protected]These mushrooms were a bit bland for my taste. I think I would add more spices next time.
Eliezer Melendez
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were moist and flavorful. The filling was also very tasty.
Cabdi Xabash
[email protected]Great recipe! The mushrooms were juicy and the filling was flavorful. I would definitely recommend this recipe.
Baltazar Castillo
[email protected]Easy to make and very tasty! I will definitely make these again.
Tyron Smit
[email protected]These mushrooms were delicious! The filling was flavorful and the mushrooms were cooked perfectly. I would definitely make these again.
Asim Abbas
[email protected]I'm not a huge fan of mushrooms, but I tried this recipe and was pleasantly surprised. The black bean and sesame filling was really tasty and the mushrooms were cooked perfectly. I would definitely recommend this recipe to anyone who is looking for a
DUNCAN Grobler
[email protected]This recipe was easy to follow and the mushrooms turned out great! I used a variety of mushrooms, including cremini and shiitake, and they all worked well. The filling was also very versatile - I added some chopped spinach and a bit of chili powder t
Deisi Urrutia
[email protected]These stuffed portobello mushrooms were a hit at my dinner party! The black bean and sesame filling was flavorful and satisfying, and the mushrooms were cooked to perfection. I will definitely be making these again.