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¼ cup extra-virgin olive oil
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2 teaspoons chili powder
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1½ teaspoons ground cumin
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1½ teaspoons smoked paprika
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¾ teaspoon granulated garlic
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¾ teaspoon onion powder
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8 medium (4-ounce) portobello mushroom caps, stems and gills removed
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1 large red bell pepper, sliced ¼-inch thick (about 1½ cups)
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1 small red onion, sliced ¼-inch thick (about 1 cup)
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¼ teaspoon salt
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1 (15-ounce) can no-salt-added black beans, rinsed
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1 cup shredded Monterey Jack cheese, divided
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½ cup whole-milk plain strained (Greek-style) yogurt or sour cream
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2 tablespoons chopped fresh cilantro
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Lime wedges for serving (optional)
Fajita Stuffed Portobello Mushrooms
These fajita-stuffed portobello mushrooms are the mash-up you’ve been waiting for! This flavorful vegetarian dish fills roasted portobello mushroom caps with fajita-style veggies and black beans, giving them a boost of fiber and protein. Top it off with melted cheese and Greek-style yogurt for a satisfying dinner.
Nutrition Information
257
Calories
22g
Carbohydrates
26g
Protein
287mg
Potassium
8g
Fiber
7g
Sugar
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