Portobello Love

The one food I have been asked about the most is the portobello mushroom.  I don't know if many people just haven't tried them, or what the deal is, but everyone's talking about these brown beauties.  Which is fine by me, because I love the things.  So I thought I would share the adoration, and post one of my new favorite recipes I just discovered.

Stuffed Portobello Mushrooms

Recipe Adapted from Taste of Home Healthy Cooking

Ingredients:

1 can of beans (I used a mix of navy beans and pinto beans--you could also try, cannellini, white kidney, or garbanzo) 

2 TBS. olive oil -- divided

Rosemary

Garlic

Salt

1/8 - 1/4 cup Sunflower Seeds

6 Sundried Tomatoes

Portobello Mushroom

1/4 Red Onion, chopped

1/2 Zucchini, chopped
1/4 Red Pepper, chopped
1 stem of Kale, chopped

Directions:
In a food processor, combine the beans and some of the juice, 1 TBS olive oil, rosemary, garlic, salt, and pepper, sunflower seeds, and sundried tomatoes.  (I didn't put measurements for seasoning, because I think it depends on your taste, as I think recipes rarely call for enough.)

Place Mushroom on a pan and put in oven and cook at 400 for 5 minutes on each side. 

Meanwhile, in a skillet, saute onion, zucchini, red pepper, and kale in 1 TBS. olive oil.

Once mushroom is cooked, top with bean mixture, and vegetables.

This was seriously delish!  It turned out so good, and I can't wait to make it again sometime.  This recipe is definitely one to file away.