Black Bean Hominy Succotash With Barbecued Portobello Mushrooms Recipes
BLACK BEAN & HOMINY SUCCOTASH WITH BARBECUED PORTOBELLO MUSHROOMS
It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it. 25
Categories Low Calorie Vegetables Low-Fat Vegetarian Barbeque Mushrooms Mushrooms Corn Healthy Light
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- Preheat grill to medium-high. Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn. Whisk vinegar, brown sugar, paprika and ¼ teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board. Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into ¾ inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining ½ teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes. Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
Nutrition Facts :
BLACK BEAN AND HOMINY SUCCOTASH WITH GRILLED PORTOBELLO MUSHROOM
Sounds great and placed here for safe keeping as it's just about grilling time here in the midwest! "Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad." per Eating Well (May/June 2008).
Provided by januarybride
Categories Black Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high.
- Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
- Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
- Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
- Slice the mushroom caps and serve on top of the succotash. Garnish with a dollop of barbecue sauce and pepitas (if using).
Nutrition Facts : Calories 353.7, Fat 6.9, SaturatedFat 0.7, Sodium 539.5, Carbohydrate 60.5, Fiber 13.8, Sugar 7.8, Protein 15.4
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- Brush tops of mushrooms caps and both sides of zucchini and bell pepper with oil. Grill along with corn, turning occasionally, until tender and lightly charred on all sides, 5 to 6 minutes for the mushrooms, zucchini and bell pepper and 8 to 10 minutes for the corn.
- Whisk vinegar, brown sugar, paprika and 1/4 teaspoon salt in a large skillet. Add the grilled mushroom caps and turn to coat. Bring to a boil over medium heat. Remove the pan from the heat. Transfer the mushrooms to a cutting board.
- Meanwhile, cut corn kernels off the cobs and cut the zucchini and bell peppers into 3/4-inch pieces. Add to the marinade in the pan along with black beans, hominy, lima beans and the remaining 1/2 teaspoon salt. Return the pan to medium heat and cook, stirring, until the succotash is heated through, 3 to 5 minutes.
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