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Southwest Pasta Salad Stuffed Mushrooms

Prep Time: 15 min.
Cook Time: 5 min.
Total Time: 20 min.
Servings: 3

What you need

1 tbsp adobo sauce (this is the sauce that comes in a can of chipotle peppers in adobo sauce)
½ C cooked black beans (I used organic canned that were drained and rinsed)
3 C mini shell pasta, cooked
½ C charred corn (about 2 small husks)
4 tsp chopped fresh chives, divided
Chopped fresh cilantro for garnish
2 tbsp diced green chilis
1 tsp of your favorite hot sauce
2 tbsp olive oil
3-4 portobello mushroom caps, or more if you'd like to make more
½ C Kraft Pourables Ranch Dressing
½ C shredded cheese, plus more for topping

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How to do it

1. Cook the mushrooms: In a skillet over medium heat, heat the olive oil and 2 tsp of chives.

2. Add the mushrooms, stems facing up, and cook for 3-4 minutes. Flip and cook for 3-4 more minutes.

3. Remove from the skillet and set aside.Prepare the pasta salad: in a mixing bowl, whisk together the ranch dressing and chipotle adobo sauce.

4. Add the diced green chilis, remaining chives, black beans and charred corn.

5. Place the pasta in a large bowl and then pour the sauce and veggies over top.

6. Mix in the shredded cheese.Assemble the mushrooms: Preheat your oven to 32

7. Line a baking sheet with parchment paper and place the mushrooms on the sheet. Top with about ½ C of the pasta mixture and then sprinkle with cheese.

8. Place in the oven until the cheese is just melted, about 5 minutes.

9. Remove from the oven and sprinkle with cilantro.Store any remaining pasta salad in your fridge for up to 5 days.

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Nutrition

Calories
638.02cal ( 31.9% of daily need)
Fat
37.37g ( 57.5% of daily need)
Saturated Fat
7.5g ( 46.86% of daily need)
Carbohydrates
60.51g ( 20.17% of daily need)
Sugar
5.67g ( 6.3% of daily need)
Cholesterol
27.95mg ( 9.32% of daily need)
Sodium
1668.14mg ( 72.53% of daily need)
Protein
17.45g ( 34.9% of daily need)
Selenium
54.55µg ( 77.92% of daily need)
Vitamin K
59.88µg ( 57.03% of daily need)
Phosphorus
359.77mg ( 35.98% of daily need)
Manganese
0.68mg ( 33.76% of daily need)
Fiber
7.27g ( 29.08% of daily need)
Vitamin B3
4.94mg ( 24.68% of daily need)
Copper
0.47mg ( 23.33% of daily need)
Vitamin E
3.35mg ( 22.36% of daily need)
Folate
86.24µg ( 21.56% of daily need)
Iron
3.25mg ( 18.04% of daily need)
Vitamin B5
1.73mg ( 17.28% of daily need)
Potassium
577.7mg ( 16.51% of daily need)
Zinc
2.32mg ( 15.45% of daily need)
Vitamin B1
0.22mg ( 14.5% of daily need)
Vitamin B2
0.25mg ( 14.49% of daily need)
Magnesium
57.92mg ( 14.48% of daily need)
Calcium
135.69mg ( 13.57% of daily need)
Vitamin B6
0.26mg ( 13.2% of daily need)
Vitamin B12
0.6µg ( 9.99% of daily need)
Vitamin C
6.29mg ( 7.63% of daily need)
Vitamin A
291.08IU ( 5.82% of daily need)
Vitamin D
0.37µg ( 2.44% of daily need)

Breakdown

Proteins
10.77%
Fat
51.89%
Carbs
37.34%
* 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.

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