Southwest Pasta Salad Stuffed Mushrooms
You can never have too many hor d'oeuvre recipes, so give Southwest Pasta Salad Stuffed Mushrooms a try. This recipe makes 3 servings with 638 calories, 17g of protein, and 37g of fat each. For $1.91 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 128 people have made this recipe and would make it again. A mixture of fresh chives, ranch dressing, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by This Gal Cooks. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is excellent. Similar recipes are Southwest Pasta Salad, Southwest Pasta Salad, and Southwest Chicken Salad Stuffed Avocado.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
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
Equipment:
frying pan
mixing bowl
whisk
bowl
oven
baking paper
baking sheet
Cooking instruction summary:
Cook the mushrooms: In a skillet over medium heat, heat the olive oil and 2 tsp of chives. Add the mushrooms, stems facing up, and cook for 3-4 minutes. Flip and cook for 3-4 more minutes. Remove from the skillet and set aside.Prepare the pasta salad: in a mixing bowl, whisk together the ranch dressing and chipotle adobo sauce. Add the diced green chilis, remaining chives, black beans and charred corn. Place the pasta in a large bowl and then pour the sauce and veggies over top. Mix in the shredded cheese.Assemble the mushrooms: Preheat your oven to 325. 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. Place in the oven until the cheese is just melted, about 5 minutes. Remove from the oven and sprinkle with cilantro.Store any remaining pasta salad in your fridge for up to 5 days.
Step by step:
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.
Nutrition Information:
covered percent of daily need
