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Corn and Bean Stuffed Portobello Mushrooms

Corn and Bean Stuffed Portobello Mushrooms

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.
What You Need
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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.
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