Name: Corn and Bean Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
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

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30 Min(s)

15 Min(s) Prep

15 Min(s) Cook

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.

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6 servings

Original recipe yields 6 servings

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

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Let's Make It

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.

Kitchen Tips

Tip 1

Removing Corn from the Cob Without the Mess

To easily remove corn from the cob while minimizing mess, invert a small bowl on the inside of a larger bowl, or use a fluted tube pan. Stand the peeled corn on the small bowl or the center section of the fluted tube pan and use a knife to carefully cut the corn away from the cob. The corn will collect neatly in the bowl or fluted tube pan.

Tip 2

Mindful Eating

Take time to enjoy your food by eating slowly, and paying attention to how you feel. Recognize when you are no longer hungry and stop eating when you feel satisfied, not full.

Tip 3

Special Extra

Sprinkle with additional chopped fresh cilantro before serving.

Nutrition

Calories

270

Calories From Fat

% Daily Value*

Total Fat 13g

17%

Saturated Fat 8g

40%

Trans Fat 0g

Cholesterol 35mg

12%

Sodium 560mg

24%

Total Carbohydrates 27g

10%

Dietary Fiber 6g

21%

Sugars 3g

Protein 13g

26%

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

6 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.