Tex-Mex Sorghum Stuffed Mushrooms
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Tex-Mex Sorghum Stuffed Mushrooms
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| Servings |
| 8servings |
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Ingredients
Stuffed Mushrooms
- 8 portabella mushroomsstems removed, and gills scraped
- 2Tablespoon olive oil
- 2cups red onionchopped
- 1 1/2cups red bell pepperchopped
- 1cup sweet corncanned
- 1/2teaspoon salt
- 1Tablespoon garlic powder
- 1teaspoon chili powder
- 1/4teaspoon cayenne pepper
- 1cup sorghum graincooked
- 15ounces low sodium canned black beansdrained, and rinsed
- 1/2cup Mexican blendshredded cheese
Guacamole Topping
- 1medium whole avocado
- 1/4cup cilantro leaveschopped
- 1clove of garlicchopped
- 1medium limefreshly squeezed juice
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
- Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
- Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
- Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
- Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
- Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
- **you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit
Recipe Notes
