I’ve talked about Meatless Monday before, but it’s obviously been a while. I jumped on the Meatless Monday bandwagon a while ago now because the idea of having a resetting day after the weekend. We tend to indulge a bit on the weekends around here – and of course follow less of a routine as during the week. Going meatless on Mondays helps me focus and recenter us for the week ahead. My husband <extreme sarcasm> looooooves Meatless Mondays. Actually, usually he really does like what I come up with, but “for a side dish.” The other thing I love about Meatless Monday as a fixture is the challenge. It’s easy to come up with pasta + sauce = meatless. But it’s a little trickier to come up with variety of meatless options that are hearty, filling, healthy, and tasty. This one ticks each of those boxes to a T. Portobello mushrooms are filling and substantive and–dare I say–meaty? The filling is protein-rich and full of flavor, so what more do you need? Here you go.
WHAT YOU NEED (makes 4 servings)
* 4 large portobello mushroom caps
* 2-3T olive oil
* 1/2-2/3C frozen corn kernels
* 1/2C canned black beans, drained and rinsed thoroughly
* 1T flour
* 1 can Mexican cooking sauce of your choosing (enchilada, chipotle, mole, etc.; I used mild red enchilada sauce)
* 1/4t salt, or more, to taste
* shredded cheese of your choosing (Monterey jack, cheddar, combo, etc.)
WHAT TO DO
This is a really great weeknight meal (for any night) because not only is it delicious (and kid friendly), but it’s also so easy and FAST to make. From start to eating, it’s no more than 20 minutes, which is basically magic. So, no excuses! You *can* make dinner after a long work day! Anyway…
Start by preheating your oven to 425F.
Add a bit of olive oil to a pan and quick sauté up the corn kernels to give them a bit of a char. When they’re done, remove from the heat and set aside. Drain and rinse your beans, and set those aside as well.
Next, carefully scoop out the center of each mushroom, basically removing the interior to turn it into a small bowl. Portobellos are pretty fleshy and delicate, so do this with caution so as not to break or split one of your ‘shrooms and render it useless. Once you’ve stripped them clean, brush the outsides with olive oil and set them aside.
Mix together the flour, sauce, and salt in a bowl until smooth. Taste to make sure the flavor is balanced, and add salt if necessary (likely, this will depend on your sauce).
Add a good-sized scoop of both the corn and the beans (about 1-2T of each) to each mushroom “bowl” and then divide the sauce amongst them.
Place the mushrooms in a large, oven-safe large pan over medium-high heat and cook on the stovetop for 5 minutes. Add a sprinkle of shredded cheese to the top of each mushroom, then cover the pan and cook in the preheated oven for 10 minutes, or until the cheese is all melty-bubbly goodness. Serve and enjoy! Dinner in under 20 minutes? BOOM.