Salsa Marinated Stuffed Portobellos Recipe
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Servings Prep Time
4servings 0:20minutes
Cook Time
0:44minutes
Servings Prep Time
4servings 0:20minutes
Cook Time
0:44minutes
Ingredients
  • Marinade
  • 2/3cup chunky salsa
  • 1/3cup Mazola® Corn Oil
  • 1/4cup red wine vinegar
  • 1-1/2teaspoons sugar
  • 1-1/2teaspoons garlic salt
  • 1/2teaspoon ground cumin seed
  • 1/4teaspoon black fine grind pepper
  • Stuffed Portobellos
  • 4 large portobello mushroomsgills removed
  • 1cup rinsed and drainedcanned black beans
  • 1/2cup frozen corn
  • 1/2cup quartered grape tomatoes
  • 1/4cup sliced green onions
  • 1/4cup chopped fresh cilantro
  • 1cup cubed (1/2-inch) cheddar cheese
Instructions
  1. Step 1) Whisk all marinade ingredients together in a small bowl. Set aside 3 tablespoons to use for the filling. Place mushrooms in a 1-gallon resealable plastic freezer bag and add marinade. Toss to mix well. Refrigerate and marinate for at least 30 minutes.
  2. Step 2) Combine black beans, corn, tomatoes, green onions, cilantro and cheese in a large bowl. Add reserved marinade.
  3. Step 3) Remove mushrooms from marinade and discard any remaining marinade. Portion filling into mushroom caps. Grill over direct low heat for 10 to 14 minutes until mushrooms are tender, filling is hot and cheese has melted. Serve immediately.