Black Bean and Corn Portobello Stuffed Mushrooms
Black beans and corn stuffed mushrooms are a quick & easy vegetarian dinner idea! You'll never make another stuffed mushroom recipe after trying this one!
Servings: 4
Ingredients
- 4 large Portobello mushrooms stems and gills removed
- 4 tablespoons butter melted
- 5 cloves garlic minced, divided
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 cup finely diced bell pepper any color pepper
- 15 ounces can of black beans rinsed and drained
- 15 ounces can of corn kernels rinsed and drained
- Salt and pepper to taste
- ½ tablespoon taco seasoning
- ½ teaspoon chili powder to taste
- ¾ cup Mexican blend shredded cheese
- fresh cilantro or parsley chopped, for garnish
Instructions
- Prep. Preheat the oven to 400˚F.
- Prepare the mushrooms. Carefully remove the stems from the mushrooms and gently remove the brown gills from inside the mushroom caps. Wash the mushrooms and dry them with paper towels; set aside.
- Make the garlic butter. Melt the butter. Then, whisk in half of the minced garlic and chopped parsley. Brush this garlic butter mixture all over the mushrooms.
- Bake. Transfer the mushrooms to a baking sheet and bake for 8 to 10 minutes, or until tender.
- In the meantime, prepare the filling. Heat a tablespoon of olive oil in a frying pan set over medium-high heat. Add onions to the heated oil and cook for 1 minute. Stir in the diced bell peppers and continue to cook for 2 to 3 minutes or until just tender. Stir in the remaining garlic and cook for 20 seconds.
- Add the veggies. Add black beans and corn and season with salt, pepper, taco seasoning and chili powder. Continue to cook for 2 minutes, or until heated through.
- Stuff the mushrooms. Remove them from the oven. Divide the prepared corn mixture among all four mushrooms. Add shredded cheese over each mushroom. Return them to the oven and cook for 10 to 12 more minutes or until the cheese is melted.
- Finish and serve. Remove from oven and top with chopped cilantro or parsley. Serve.
Notes
Grilling Method
- Preheat an outdoor grill and spray the grill grates with cooking oil.
- After brushing the mushrooms with the garlic butter mixture, place the mushroom caps, stem sides down, on 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 mushrooms from grill; spoon prepared corn mixture into each mushroom cap and top with shredded cheese.
- Put back over the grill rack; cover the grill and cook for 4 to 5 minutes, or until cheese is melted.
- Sprinkle with cilantro or parsley, and serve.
Nutrition
Calories: 476kcal | Carbohydrates: 54g | Protein: 20g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 485mg | Potassium: 966mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1571IU | Vitamin C: 43mg | Calcium: 190mg | Iron: 3mg
