Stuffed Portabellas

Print

Rating:

(0 votes) 0 0

Take your favorite over-sized mushroom, stuff it with black beans and ricotta cheese, and what do you get? An amazingly delicious appetizer or light lunch!

Shared by ksteed

Ingredients

2 portabella mushroom caps
1/2 C. fresh ricotta cheese
1/2 C. canned black beans
2 Tbs. refrigerated bruschetta sauce
1/2 C. shredded mozzarella cheese

Directions

Preheat oven to 400 degrees.

Use a mushroom brush or kitchen towel to wipe portabella caps clean. Cut stems off caps and place upside-down on an oiled baking sheet or pan. Combine ricotta and black beans, then spread the mixture inside the caps. Do not overfill. Add 1 Tbs. bruschetta sauce on top of the filling and sprinkle mozzarella over the sauce.

Bake for 12-14 minutes. Do not overcook or the portabellas will get watery. Serve immediately.