Kidney bean salad with filled portobello's

Name: kidney bean salad with filled portobello's
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tin can corn kernels crispy (150 g); 1 toe garlic; 2 Eggs; 100 g Gouda cheese mature rasp (bag a 300 g); 2 dishes portobello mushrooms a 2 pieces; 2 cans kidney beans a 400 g; 800 g tomatoes; 2 avocados eats; bag fresh chives a 15 g; 50 ml Dressing orange and black pepper

A nice mexican recipe. The vegetarian main course contains the following ingredients: corn kernels (crispy (150 g)), garlic, eggs, Gouda cheese (mature grater (bag of 300 g)), portobello mushrooms (a 2 pieces), kidney beans (a 400 g), tomatoes , avocados (ready to eat), fresh chives (a 15 g) and dressing (orange and black pepper).

Ingredients

Kitchen Stuff

baking dish, greased

Directions

Preheat the oven to 185 ° C.
Drain the corn.
Garlic peel and finely chop.
Untie eggs.
Mix the corn, garlic, 60 g cheese and egg.
Season with pepper.
Wipe off the door leaves and remove stalks.
Fill portobello's with corn mixture, place in baking dish and in the middle of the oven in approx.
20 min.
Kidney beans in sieve rinse under cold water and let drain.
Cut tomatoes and avocados into wedges.
Grind chives.
Mix kidney beans, tomato, avocado, dressing and half chives in a bowl and divide them into 4 plates.
Remix chives and leftover cheese.
Place portobello on salad and sprinkle with chives mixture..