Recipe by: Paula Deen
Ingredients: Makes 4
Ear fresh yellow corn, shucked
4 (4 ½ to 5 inch) portobello mushrooms, stems and gills removed
¾ cup salsa
¾ cup rinsed and drained reduced sodium black beans
¾ cup shredded monterey jack cheese with peppers
1 ripe avocado, pitted, peeled, and thinly sliced
2 tablespoons fresh cilantro leaves
Procedures:
Ingredients: Makes 4
Ear fresh yellow corn, shucked
4 (4 ½ to 5 inch) portobello mushrooms, stems and gills removed
¾ cup salsa
¾ cup rinsed and drained reduced sodium black beans
¾ cup shredded monterey jack cheese with peppers
1 ripe avocado, pitted, peeled, and thinly sliced
2 tablespoons fresh cilantro leaves
Procedures:
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 degree to 400 degree)
- Grill corn, covered with grill lid, turning occasionally, for 8 to 10 minutes or until tender. Cut kernels from cob. Set aside.
- Grill mushrooms, stem side down, for 3 minutes. Turn mushrooms over, and grill 2 to 3 minutes more or until cooked through. Top each mushroom with 3 tablespoons each salsa, black beans, cheese, and 2 tablespoons corn kernels. Grill, covered with lid, for 3 to 5 minutes more or until cheese has melted.
- To each mushroom with avocado slices and ½ tablespoon cilantro leaves. Serve immediately.
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