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Southwestern Portabellas

Southwestern Portabellas

Get Ready

Servings: Serves 4

Prep Time: 30 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

1/2 (12-oz.) bottle Taste of Inspirations Roasted Garlic Marinade
4 piece(s) large portabella mushrooms, raw, cleaned
1 tablespoon Vegetable oil
1 each Small onion, diced
1 whole Fresh garlic cloves, minced
1 each Zucchini, diced
1/4 teaspoon Coriander, ground
15 oz Canned black beans, rinsed and drained
1 Tbsp. water (optional)
1 (16-oz.) jar Taste of Inspirations Corn & Black Bean Salsa
1 tablespoon Fresh cilantro, finely chopped
1/4 cup Frozen plain corn
1/4 lb. Taste of Inspirations Pepper Jack Cheese, sliced
Prepared guacamole

directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with foil and spray with vegetable spray.
2. Pour 1/2-bottle Roasted Garlic Marinade into shallow baking pan or two pie plates. Dip mushrooms in marinade, turning to coat both sides evenly. Let stand 10 minutes.
3. While mushrooms marinate, in a large skillet heat vegetable oil and sauti onion over medium heat until translucent, about 3 to 5 minutes. Add garlic, zucchini, and coriander, and cook for another 5 minutes, lowering heat so that garlic doesn't burn. Set aside.
4. Put mushrooms on baking sheet, gill side down, and bake in oven for 15 minutes.
5. While mushrooms bake, purie black beans in blender, adding water if needed to thin mixture. Put purie into a medium bowl and stir in 1/2-jar Corn & Black Bean Salsa, cilantro, and frozen corn. Add zucchini mixture and combine thoroughly.
6. Remove mushrooms from oven. Spoon the vegetable-bean mixture into mushroom caps, distributing evenly. Cover each cap with slice of Pepper Jack Cheese.
7. Reduce heat to 350 degrees F and bake mushrooms until vegetable-bean mixture is heated through and cheese melts, 10 to 15 minutes.
8. Serve immediately, garnished with a dollop of guacamole and a spoonful of remaining salsa.
Source: Hannaford fresh Magazine, March - April 2007

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Quantity Ingredients coupon
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1/2 (12-oz.) bottle Taste of Inspirations Roasted Garlic Marinade  
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4 piece(s) large portabella mushrooms, raw, cleaned  
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1 tablespoon Vegetable oil  
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1 each Small onion, diced  
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1 whole Fresh garlic cloves, minced  
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1 each Zucchini, diced  
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1/4 teaspoon Coriander, ground  
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15 oz Canned black beans, rinsed and drained  
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1 Tbsp. water (optional)  
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1 (16-oz.) jar Taste of Inspirations Corn & Black Bean Salsa  
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1 tablespoon Fresh cilantro, finely chopped  
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1/4 cup Frozen plain corn  
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1/4 lb. Taste of Inspirations Pepper Jack Cheese, sliced  
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Prepared guacamole  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 450 kcal (23%)
Calories from Fat 180
Total Fat 20 g (31%)
Saturated Fat 6 g (30%)
Cholesterol 30 mg (10%)
Sodium 1540 mg (64%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 9 g (36%)
Protein 19 g (32%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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