Portobello Mushrooms Stuffed with Savory Black Beans*

1 tablespoon extra virgin olive oil
4 large(or 6 medium) portobello mushrooms, stems removed, washed and patted dry
Salt and ground pepper, as desired
2 cloves garlic, finely chopped
1 medium stalk celery, chopped
1/2 cup red bell pepper, chopped
1/3 cup walnuts, coarsely chopped and toasted
1 1/2 cups black beans, cooked or one, 14.5oz can of low sodium black beans, drained and rinsed
1 tablespoon low sodium tamari soy sauce
1/2 teaspoon ground cumin
2 tablespoons fresh lime juice, or more to taste
4 tablespoons cilantro, chopped
Optional: 1 ounce Manchego cheese, shredded or your favorite cheese
Meets Cardiac Rehab guidelines.

Preheat oven to 375 F. Lightly oil a rimmed baking dish or parchment-lined sheet pan that will hold all of the mushrooms in one layer. Add cleaned mushrooms, season with salt (optional) and pepper as desired and roast in preheated oven for 15 - 20 minutes, rotating the pan halfway through the cooking time.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Add garlic, celery, and bell pepper. Saute 5 minutes or until soft and fragrant. Add roasted walnuts. Add black beans and mash them to break them up. Continue to cook until mixture is heated through and is well blended. Add soy sauce, cumin, and lime juice, stir well.
Pour any accumulated juices from the partially cooked mushrooms into the stuffing mixture. Spoon black bean mixture into mushroom caps and top with cheese (if desired). Return roasting pan to the oven and continue to cook until the filling is bubbly, about 15 minutes.
Garnish with chopped cilantro and serve.

Nutrition Information