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Southwestern Portabellas

Southwestern Portabellas

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

Southwestern Portabellas
6 oz Hannaford 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
16 oz Hannaford Inspirations Corn and Black Bean Salsa
1 tablespoon Fresh cilantro, finely chopped
1/4 cup Frozen plain corn
2 oz Hannford Inspiration pepper jack cheese, sliced
8 tablespoon Guacamole dip

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  
6 oz Hannaford Inspirations Roasted Garlic marin  
4 piece(s) large portabella mushrooms, raw, cleane  
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  
16 oz Hannaford Inspirations Corn and Black Bean S  
1 tablespoon Fresh cilantro, finely chopped  
1/4 cup Frozen plain corn  
2 oz Hannford Inspiration pepper jack cheese, slic  
8 tablespoon Guacamole dip  
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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 295 kcal (14%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 14 g (70%)
Cholesterol 17 mg (5%)
Sodium 962 mg (40%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 20 g (80%)
Protein 23 g (38%)
Vitamins
Vitamin A 845 IU (16%)
Vitamin C 750 mg (1250%)
Minerals
Calcium 189 mg (3%)
Iron 12 mg (20%)
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