We love barbecued meat but (believe it or not) portobello mushrooms can make a good substitute. Check out more mushroom recipes here.
Black Bean and Hominy Succotash with Barbecued Portobello Mushrooms
Smoky-flavored grilled mushrooms are paired with black bean and hominy succotash for a delicious dinner.
2 tablespoons canola oil
6 large portobello mushroom caps, gills removed (scrape out with a spoon)
1 medium zucchini, cut in half lengthwise
1 small red bell pepper, cut into quarters
2 ears of corn, husked
1/4 cup cider vinegar
2 teaspoons light brown sugar
1 teaspoon smoked or hot paprika
3/4 teaspoon salt, divided
1 15-ounce can black beans, rinsed
1 15-ounce can hominy, rinsed
1 10-ounce package frozen baby lima beans, cooked according to package directions
6 teaspoons prepared barbecue sauce
6 teaspoons toasted salted pepitas (pumpkin seeds, optional)
- Preheat grill to medium-high.
- Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
- Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
- Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
- Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
Nutrition Facts Per Serving:
Serves: 6. 251 calories; 6 g fat; 0 g saturated fat; 3 g monounsaturated fat; 10 g protein; 42 g carbohydrates; 9 g fiber; 0 mg cholesterol; 559 mg sodium.
Cheese and Spinach Stuffed Portobellos
This recipe takes the deliciousness of a vegetarian lasagna and nestles it into roasted portobello caps.
4 large portobello mushroom caps
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 tablespoons finely chopped Kalamata olives
1/2 teaspoon Italian seasoning
3/4 cup prepared marinara sauce
- Preheat oven to 450 F. Coat a rimmed baking sheet with cooking spray.
- Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
- Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
- When the mushrooms are tender, carefully pour out any liquid accumulated in the caps.
- Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.
Nutrition Facts Per Serving:
Serves 4. 201 calories; 10 g fat; 5 g saturated fat; 4 g monounsaturated fat; 14 g protein; 13 g carbohydrates; 2 g fiber; 28 mg cholesterol; 677 mg sodium.
See more healthy recipe ideas here.