Source: Eating Well | Makes: 4 shrooms | Time: 30 min
Changes: used infused EVO; reduced the amount of cilantro since I was using cilantro infused oil; used jalapeno pepper jack instead of plain; and used salsa instead of pico de gallo, because the store was out.
3 tbsp Tubby Olive Cilantro & Roasted Onion Olive Oil, divided
1 tsp garlic powder, divided
⅛ tsp salt, plus 1/4 tsp, divided
¼ tsp ground pepper
4 Portobello #mushrooms , stems and gills removed
¼ cup finely chopped red onion
1 tsp ground cumin
1 cup no salt added canned #corn
1 cup no salt added canned black #beans, rinsed
1 tbsp chopped fresh cilantro
½ cup shredded Boar's Head jalapeño pepper jack cheese
Pico de gallo for serving
Preheat oven to 400 degrees F.
Combine 2 tablespoons oil, 1/2 teaspoon garlic powder, 1/8 teaspoon salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place the mushrooms on a large rimmed baking sheet and bake until mostly soft, about 10 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion; cook, stirring, until almost soft, about 3 minutes.
Add cumin and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt; stir until incorporated.
Add corn and beans; cook, stirring, until hot.
Remove from heat and stir in cilantro and cheese.
Divide the mixture between the mushrooms and bake until the cheese is melted and the filling is heated through, 5 to 7 minutes. Serve with salsa.
Food & Drink
7 glasses of water
1 diet coke
2 cups of coffee
Smoothie (banana, spinach, peanut butter, strawberries, coconut milk, coconut yogurt)
Piece of sesame semolina bread with hummus and bean sprouts
Black beans & corn (what was leftover after meal prep)
4 mile walk
20 min strength training
13,744 total steps