1/2 recipe (1 stuffed mushroom): 156 calories, 3.5gtotal fat (1.5g sat. fat), 524mg sodium, 23g carbs, 5.5g fiber, 5.5g sugars, 10.5g protein
Freestyle™ SmartPoints® value 2*
Pack your mushrooms, Southwest-style! All the flavor of nachos without the nightmarish nutritionals...
Prep: 10 minutes
Cook: 25 minutes
Ingredients:
2 large portabella mushroom caps, stems chopped and reserved
1/2 cup fat-free refried beans
1/4 cup frozen sweet corn kernels
1 tbsp. jarred jalapeño slices, drained and chopped
1/8 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. garlic powder
1/4 cup shredded reduced-fat Mexican-blend cheese
1/4 cup fresh salsa or pico de gallo
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place mushroom caps on the sheet, rounded sides down. Bake until tender, about 15 minutes. Remove sheet, but leave oven on.
Meanwhile, in a microwave-safe bowl, combine chopped mushroom stems, beans, corn, jalapeño, and spices. Mix well. Microwave for 3 minutes, or until hot.
Blot away excess moisture from mushroom caps. Divide bean mixture between the caps, and sprinkle with cheese.
Bake until cheese has melted, about 3 minutes.
Top with salsa or pico de gallo. Enjoy!
MAKES 2 SERVINGS