BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS

BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS image

Yield people

Number Of Ingredients 12

2 Tablespoons canola oil
4 large portobello mushroom caps, gills removed
Salt and freshly ground black pepper
1 clove garlic, chopped
1 red bell pepper, chopped
1 teaspoon finely chopped fresh ginger
2 cups cooked black beans
2 Tablespoons tahini paste
3 Tablespoons finely chopped fresh cilantro
1 Tablespoon low-sodium tamari soy sauce
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds

Steps:

Preheat the oven to 375 degrees F. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the mushrooms, gill side up. Sear until browned, about 30 seconds. Turn over, season with salt and pepper, and cook 30 seconds longer. Remove the mushrooms from the skillet and set aside. Reheat the same skillet with the remaining 1 tablespoons canola oil over medium heat. Add the garlic and bell pepper and cook until softened, about 5 minutes. Stir in the ginger, beans, tahini, cilantro, tamari, and sesame oil. Cook, stirring, for 1 minute to combine and blend the flavors. Remove from the heat and set aside until cool enough to handle. Press about ½ cup of the stuffing mixture into each mushroom cap and sprinkle with the sesame seeds. Place the stuffed mushrooms in a lightly oiled baking dish. Cover and bake until the filling is hot and the mushrooms are tender, about 25 minutes.