Preheat oven to 400 degrees. Line a rimmed baking pan with parchment; set aside. Wipe mushrooms clean; scrape out the gills and remove the stems. Place mushrooms, cap sides down, on prepared baking pan. Drizzle with 1 tablespoon olive oil. Roast in the oven for 5 minutes. Remove from oven. Season with salt and pepper; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A vegetarian meal that really does fill you up! Enjoy these stuffed mushrooms filled with bell peppers, zucchini, sweet potatoes, and beans.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (10-oz. each) pkg. Hy-Vee signature large portabella mushroom caps | ||
| 2 tbsp. Hy-Vee Select olive oil, divided | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 1 (15-oz.) can Bush's no-salt-added garbanzo beans, drained and rinsed | ||
| 2 c. sweet potatoes, peeled and cubed | ||
| 1 c. zucchini, chopped | ||
| 1 medium red bell pepper, seeded and chopped | ||
| 1 medium yellow bell pepper, seeded and chopped | ||
| 4 oz. Kraft pepper Jack cheese, shredded | ||
| ¼ c. tahini | ||
| 2 tbsp. fresh lemon juice | ||
| ¼ c. water |
Things To Grab
- Rimmed baking pan
- Parchment paper
- Large skillet
- Small bowl
- Whisk
Directions
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat while mushrooms are roasting. Add garbanzo beans and sweet potatoes; cook for 10 minutes or until lightly browned. Stir in zucchini and red and yellow bell peppers. Season to taste with salt and black pepper. Spoon sweet potato mixture into each mushroom. Top with cheese. Roast 5 minutes more or until cheese is melted.
Whisk together tahini and lemon juice; whisk in water until smooth. Serve with mushrooms.
Nutrition facts
Servings
300 Calories per serving
1 stuffed mushroom
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 20mg
- Sodium: 170mg
- Total Carbohydrates: 28g
- Protein: 13g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 110%
0%
Iron 10%
0%
Calcium 20%