CORN AND BEAN STUFFED PORTOBELLO MUSHROOMS

Corn and Bean Stuffed Portobello Mushrooms image

Discover Corn & Bean Stuffed Portobello Mushrooms for a delicious meatless dinner option. These Corn & Bean Stuffed Portobello Mushrooms feature long-grain brown rice, fresh corn kernels, fresh cilantro and more.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3 Tbsp. TACO BELL® Taco Seasoning Mix, divided
1 cup cooked long-grain brown rice
1 cup fresh corn kernels
1 cup rinsed canned black beans
1/4 cup chopped fresh cilantro
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
6 portobello mushrooms (4 inch), stems and gills removed

Steps:

Heat grill to medium heat.
Spoon cream cheese spread into medium microwaveable bowl. Microwave on HIGH 15 sec.; stir in 2 Tbsp. taco seasoning mix. Add rice, corn, beans, cilantro and 1 cup shredded cheese; mix well.
Fold each of 6 (12-inch-long) sheets of heavy-duty foil to form a "nest" for each mushroom cap; spray with cooking spray. Place mushroom cap in each nest. Sprinkle insides of caps evenly with remaining taco seasoning mix; fill with rice mixture.
Grill 12 to 15 min. or until mushrooms are tender and rice filling is heated through, topping with remaining shredded cheese for the last 3 min.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g