Black beans and corn stuffed portobello mushrooms are a delicious, quick, and easy vegetarian meal! They are hearty and filling but also healthy and low fat! You’ll never make another stuffed mushroom recipe after trying this one!

An Easy Protein Packed Vegetarian Dinner Idea

I’m always looking for vegetarian meal options, especially in the summer. Meat can feel heavy in the heat – am I right? I know some people don’t like to give up that protein, but this recipe is light, fresh, protein packed, and vegetarian! An easy stuffed mushroom recipe for the win!

Are you ready for the BEST part – you’ve got two easy options for how to cook it! You pick – oven or grill. 

What Are Portobello Mushrooms?

Portobello mushrooms are brown, cremini mushrooms that have grown to maturity. They are large mushrooms and a favorite vegetarian substitute for meat. They are characterized by their firm texture. They are both hearty and flavorful!

Stuffed Mushroom Recipe Ingredients

This recipe has big flavor and fresh ingredients!

Here’s what you’ll need:

• portobello mushrooms, stems and gills removed
• butter
• garlic
• chopped fresh parsley
• olive oil
• yellow onion
• diced bell peppers (you can use any color, I almost always use a variety)
• black beans
• corn kernels
• salt and fresh ground pepper
• taco seasoning
• chili powder
• Mexican blend shredded cheese
• chopped cilantro or parsley, for garnish

How to Make Portobello Stuffed Mushrooms 

For this recipe, we’ve got two different preparations for you. Both taste great. I can’t pick a favorite! You gotta love a stuffed mushroom recipe that is so easy you can even pick the way you cook it.

In the Oven

• Prep the Mushrooms. Preheat the oven to 400˚F. Remove the stems and gills from the mushrooms, then rinse and pat them dry. Melt the butter and stir in the garlic and parsley, then brush the garlic butter over the mushrooms. Place them on a baking sheet and bake for 8 to 10 minutes, or until tender.
• Make the Filling. While the mushrooms are baking, heat olive oil in a skillet over medium-high heat. Sauté the onions for 1 minute, then add the bell peppers and cook for 2 to 3 minutes, until just tender. Stir in the garlic and cook for 20 seconds. Add the black beans and corn, then season with salt, pepper, taco seasoning, and chili powder. Cook for 2 more minutes, until heated through.
• Assemble and Bake. Remove the mushrooms from the oven and fill each one with the veggie and bean mixture. Top with shredded cheese, then return the mushrooms to the oven. Bake for 10 to 12 minutes, or until the cheese is melted and bubbly.
• Finish and Serve. Remove from the oven and top with chopped cilantro or parsley. Serve warm.

On the Grill

• Prep: Preheat an outdoor grill and spray the grates with cooking oil.
• Grill: After brushing the mushrooms with the garlic butter mixture, place the mushroom caps, stem sides down, on the grill rack. Grill for 3 to 4 minutes on each side, or until softened. Cooking time will depend on the size of the mushrooms. 
• Remove: Remove the mushrooms from the grill. Spoon the prepared corn mixture into each mushroom cap and top them with shredded cheese.
• Grill again: Put back over the grill rack; cover the grill and cook for 4 to 5 minutes, or until cheese is melted.
• Sprinkle and serve: Sprinkle with cilantro or parsley. Serve.

Tips for the Best Stuffed Mushrooms

Whether you choose to bake or grill these stuffed mushrooms, they will turn out great! Follow these easy tricks to make sure they are the best:

• Don’t skip the step where we remove the mushroom gills. The texture of the gills is not ideal. Be gentle while scraping though as you don’t want to damage the cap. 
• You can add meat if you aren’t looking for a vegetarian option – crumbled sausage or pulled cooked chicken would work great!
• You can add in additional veggies, like zucchini and fresh spinach.
• You can make this meal vegan by skipping the melted cheese!

Serving Ideas

I love serving these stuffed portobello mushrooms as a light vegetarian dinner on a warm summer night. They’re hearty enough to stand alone but also pair wonderfully with a variety of sides. Here are some serving suggestions:

• Over Grains: Serve the stuffed mushrooms over a bed of jasmine rice or parmesan rice for a complete meal.​
• In Lettuce Wraps: For a fresh, low-carb option, chop the stuffed mushrooms and serve them in crisp lettuce wraps.​
• Alongside Grilled Veggies: Complement the mushrooms with your favorite grilled vegetables for a combo of flavors.​
• With a Cool Fruit Salad: Pair with a refreshing fruit salad to balance the savory flavors of the mushrooms.​

Additionally, these mushrooms pair excellently with Sautéed Green Beans, a simple and flavorful side dish that adds a pop of color and freshness to your plate.

How to Store and Reheat Leftovers

• To store your stuffed mushrooms, allow them to return to room temperature. Then, place them in an airtight container. Your mushrooms will be good in your fridge for about 2-3 days.
• When you’re ready to reheat your leftover stuffed mushrooms, put them in a low oven until the cheese is bubbly. 

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