Fajita-Stuffed Portobello Mushrooms

• servings: 4 servings
• total time: 55 minutes

Ingredients

¼ cup extra-virgin olive oil

2 teaspoons chili powder

1½ teaspoons ground cumin

1½ teaspoons smoked paprika

¾ teaspoon granulated garlic

¾ teaspoon onion powder

8 medium (4-ounce) portobello mushroom caps, stems and gills removed

1 large red bell pepper, sliced ¼-inch thick (about 1½ cups)

1 small red onion, sliced ¼-inch thick (about 1 cup)

¼ teaspoon salt

1 (15-ounce) can no-salt-added black beans, rinsed

1 cup shredded Monterey Jack cheese, divided

½ cup whole-milk plain strained (Greek-style) yogurt or sour cream

2 tablespoons chopped fresh cilantro

Lime wedges for serving (optional)

Directions

Preheat oven to 425°F with racks in top third and lower third positions. Whisk ¼ cup oil, 2 teaspoons chili powder, 1½ teaspoons cumin, 1½ teaspoons paprika, ¾ teaspoon granulated garlic and ¾ teaspoon onion powder together in a medium bowl.

Brush 8 mushroom caps evenly with 3 tablespoons of the oil mixture; arrange stemmed-side down on a large baking sheet. Add sliced bell pepper and onion to the bowl with the remaining 1 tablespoon oil mixture; toss to coat. Spread in an even layer on a separate large rimmed baking sheet. Roast the mushrooms on the lower rack and the onions and peppers on the top rack until tender, about 20 minutes. Flip the mushrooms and sprinkle with ¼ teaspoon salt.

Divide rinsed black beans evenly among the mushroom caps. Sprinkle ½ cup cheese over the beans. Divide the bell pepper mixture among the mushrooms. Top with the remaining ½ cup cheese. Bake on the lower rack until the cheese is melted, about 8 minutes. Top with ½ cup yogurt (or sour cream) and sprinkle with 2 tablespoons cilantro. Serve with lime wedges, if desired.

Nutrition

• Calories: 427 kcal
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 29 mg
• Sodium: 366 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 23 g