Southwestern Stuffed Portobello Mushrooms With Cumin Black Beans {Vegetarian}
This recipe for Grilled Stuffed Portobello Mushrooms is a delicious and satisfying dish that brings together hearty portobello mushrooms, flavorful black bean mixture, and tangy queso fresco. The mushrooms are marinated in a zesty dressing before being grilled to perfection, then stuffed with a savory mixture of black beans, peppers, and corn. Topped with fresh cilantro, this dish is a burst of flavors and textures that will surely impress your taste buds. Enjoy these stuffed mushrooms as a delightful appetizer or as a main course for a meatless meal option.
— Constant Cookbook
Ingredients
- 3 tbsp white wine vinegar
- 3 tbsp + 1/2 tsp olive oil, divided
- 1/2 tsp salt, divided
- 1/2 tsp ground black pepper, divided
- 4 large portobello mushroom, stems removed
- 1 cup black beans, drained and rinsed
- 3/4 tsp ground cumin
- 3 tbsp minced cilantro + more for garnish
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1 jalapeno pepper, membranes & seeds removed, minced
- 1/2 cup cooked corn kernels
- 2 oz. queso fresco, crumbled
- Salsa (optional)
- Diced avocado (optional)
Instructions
- In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
- Add the mushrooms, turn to coat and let rest for 20 minutes.
- Preheat the grill to medium-high heat. Brush the grill with canola oil.
- In a medium bowl, combine black beans and olive oil. Mash with a fork until the black beans are crushed and the mixture starts to stick together.
- Stir the cumin, ¼ teaspoon salt and ¼ teaspoon pepper into the black beans.
- Heat the remaining ½ teaspoon olive oil in a medium skillet. Add the garlic and saute for 30 seconds.
- Add the red bell pepper and jalapeño pepper, and cook, stirring occasionally, until the peppers are tender, about 3 minutes. Stir in the corn kernels.
- Reduce the heat to medium-low and add the black bean mixture, stirring until the mixture is heated and combined.
- Place the mushrooms on the grill, gill side down, and cook until the mushrooms are tender, 3 to 5 minutes per side (depending on the thickness of the mushrooms).
- In the last 2 minutes of cooking, divide the black bean mixture and the queso fresco evenly between the 4 mushrooms.
- Garnish the mushrooms with minced cilantro and serve immediately. Top with salsa and diced avocado, if desired.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Serving Size: 1 Stuffed Mushroom
- Calories: 230.9 kcal
- Carbohydrate Content: 20.5 g
- Protein Content: 9.7 g
- Fat Content: 13.3 g
- Saturated Fat Content: 3.9 g
- Cholesterol Content: 14.9 mg
- Sodium Content: 460.4 mg
- Fiber Content: 5.7 g
- Sugar Content: 4.8 g
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