Southwestern Stuffed Mushrooms Recipe With Black Beans, Brown Rice & Red Pepper
These flavorful stuffed mushrooms are a delightful appetizer that combines earthy mushrooms with a savory and satisfying filling. The blend of brown rice, black beans, and fresh vegetables is complemented by the melted queso fresco cheese, creating a deliciously satisfying bite in every mouthful. Enjoy these mushrooms as a tasty and wholesome option for any gathering or as a delightful snack to share with loved ones.
— 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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