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

1. Prep: Preheat the oven to 400˚F.
2. ‘Shrooms: Carefully remove the stems from the mushrooms and remove the brown gills from inside the mushroom caps.
3. Wash the mushrooms and dry them with paper towels, then set them aside.
4. Combine: Melt the butter; then, whisk in garlic and chopped parsley. 
5. Brush: Brush the garlic butter all over the mushrooms.
6. Bake: Transfer the mushrooms to a baking sheet and bake them for 8 to 10 minutes, or until they’re tender. 
7. Filling: In the meantime, prepare the filling: Heat a tablespoon of olive oil in a frying pan and set it over medium-high heat.
8. Add onions to the heated oil and cook them for 1 minute.
9. Stir in the diced bell peppers and continue to cook for 2 to 3 minutes, or until just tender.
10. Stir in the garlic and  cook for 20 seconds.
11. Add the black beans and corn and season them with salt, pepper, taco seasoning and chili powder.
12. Continue to cook for 2 minutes, or until heated through. 
13. Remove: Remove the mushrooms from the oven.
14. Fill: Divide up the prepared corn mixture between all 4 mushrooms.
15. Top: Add shredded cheese over each mushroom.
16. Bake again: Return the stuffed mushrooms back to the oven and cook for 10 to 12 more minutes, or until the cheese is melted. 
17. Remove: Remove the stuffed mushrooms  from the oven.
18. Top and serve: Top with chopped cilantro or parsley. Serve.

On the Grill

• Prep: Preheat an outdoor grill.
• Spray: Spray your outdoor grill 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!

What to Serve with this Stuffed Mushroom Recipe

I love these black bean and corn stuffed portobello mushrooms as a light vegetarian dinner on a hot summer night. No need to serve anything with them, but, of course, you can!

You can serve them over a bed of jasmine rice or lettuce. Or you could can them alongside your favorite grilled veggies or cool fruit salad.

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. 

FAQs

Should I wash mushrooms before cooking?

• Yes! You want to wash your mushrooms well, but gently, before using them. You also want to pat them dry before cooking them. 

How do I pick mushrooms?

• You can choose your mushrooms based on their appearance and scent. Choose mushrooms with firm caps and gills. Make sure they are dry and unbruised. Also be sure there is no foul or fishy odor.