Southwestern Stuffed Mushrooms Recipe With Black Beans, Brown Rice & Red Pepper
These stuffed baby bella mushrooms are a delightful appetizer that combines flavorful ingredients like black beans, brown rice, and cilantro, all nestled in tender mushroom caps. The savory filling is enhanced with red bell pepper, garlic, and a touch of melted queso fresco cheese. Perfect for entertaining or as a light meal, these stuffed mushrooms are sure to please your taste buds with their satisfying combination of textures and flavors.
— Constant Cookbook
Ingredients
- 18 baby bella mushrooms, wiped clean
- 1 tsp olive oil
- 1 clove garlic, minced
- 2 tbsp diced red bell pepper
- 2 tbsp canned black beans, drained and rinsed
- 1/4 cup cooked brown rice
- 1 tbsp minced cilantro
- 2 tbsp tomato salsa (your favorite kind)
- 2 tbsp queso fresh cheese, divided
Instructions
- Preheat oven to 375 degrees F.
- Remove the stems from the mushrooms (you should be able to pop them out with your fingers). Reserve 6 of the stems. Discard the rest.
- Coat a baking sheet with cooking spray or oil. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, about 10 minutes. Turn over the mushrooms so that the cavity is facing up.
- Trim, then dice the reserved mushroom stems.
- Heat olive oil in a medium skillet set over medium heat. Add chopped mushroom stems, garlic and red bell pepper. Cook, stirring frequently, until mushrooms are soft, 4 to 5 minutes.
- Remove the skillet from the heat and stir in the black beans, brown rice, cilantro, salsa and 1 tablespoon of the queso fresco cheese.
- Divide the mixture between the mushrooms, gently stuffing it into the open cavities.
- Sprinkle the remaining queso fresco cheese over the stuffed mushrooms.
- Bake the mushrooms until the cheese is starting to melt and turn brown, 8 to 10 minutes.
- Serve immediately.
Yield
Makes 18 stuffed mushroom caps.
Nutrition
- Serving Size: 1 Stuffed Mushroom
- Calories: 17 kcal
- Carbohydrate Content: 2 g
- Protein Content: 1 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 32 mg
- Fiber Content: 1 g
- Sugar Content: 1 g
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