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    Stuffed Portobello Caps

    Source of Recipe

    ww recipes

    List of Ingredients

    3 Tbs (45 ml) extra-virgin olive oil
    2-3 cloves garlic, finely chopped
    1/4 tsp (1 ml) red pepper flakes
    4-6 portobello mushrooms, stems removed and reserved
    1 cup (250 ml) canned black beans, drained
    1 red bell pepper (capsicum), seeded and finely chopped
    3 Tbs (45 ml) chopped fresh parsley
    1 tsp (5 ml) chopped fresh thyme leaves
    Salt and freshly ground pepper to taste


    Heat the oil in a small skillet over moderate heat and saute the
    garlic until golden but not brown, about 3 minutes. Add the red
    pepper flakes and remove from the heat. Pain the portobello caps with
    half the oil and place gill side up on a baking sheet. Chop the
    reserved stems and combine with the remaining oil, black beans, bell
    pepper, parsley, thyme, salt, and pepper. Spoon the mixture over the
    caps and bake in a preheated 450F (230C) oven until tender, 10 to 15




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