Black Bean and Corn Portobello Stuffed Mushrooms: A Vibrant Vegan Delight
Welcome to another delicious creation on our vegan journey! Today, we’re diving into a colorful and satisfying dish that’s perfect for any meal—Black Bean and Corn Portobello Stuffed Mushrooms. This recipe combines the rich, earthy base of Portobello mushrooms with a vibrant, spicy filling of black beans and corn, topped off with a generous sprinkle of melted cheese. Let’s get cooking!
Ingredients
- 4 large Portobello mushrooms, stems and gills removed
- 4 tablespoons butter, melted (use vegan butter for a vegan version)
- 5 cloves garlic, minced, divided
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 cup finely diced bell pepper, any color
- 1 can (15-oz) black beans, rinsed and drained
- 1 can (15-oz) corn kernels, rinsed and drained
- Salt and pepper to taste
- 1/2 tablespoon taco seasoning
- 1/2 teaspoon chili powder, to taste
- 3/4 cup Mexican blend shredded cheese (use vegan cheese for a vegan version)
- Fresh cilantro or parsley, chopped, for garnish
Directions
- Preheat the Oven: Start by heating your oven to 400˚F. This ensures your mushrooms will cook evenly and perfectly.
- Prepare the Mushrooms: After removing stems and gills, wash and pat the mushrooms dry. Mix half of the minced garlic with the melted butter. Brush this mixture over the mushrooms for a flavor-packed base.
- Bake the Mushroom Caps: Place your prepared mushrooms on a baking sheet and bake for 8-10 minutes until they are tender.
- Make the Filling: While the mushrooms are baking, heat olive oil in a pan over medium-high heat. Start by sautéing the onions for about a minute before adding the bell peppers. Once the peppers are tender, stir in the remaining garlic and cook for an additional 20 seconds.
- Combine the Ingredients: Add black beans, corn, taco seasoning, chili powder, salt, and pepper to the pan. Cook everything together for 2 more minutes, allowing the flavors to meld.
- Stuff and Bake: Fill the pre-baked mushroom caps with the bean and corn mixture. Sprinkle the top with cheese, then bake for another 10-12 minutes until the cheese is deliciously melted.
- Garnish and Serve: Finally, top your stuffed mushrooms with chopped cilantro or parsley. This not only adds a fresh touch but also a burst of color.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 22 minutes
- Total Time: 37 minutes
- Calories: 320 kcal per serving
- Servings: 4
These Black Bean and Corn Portobello Stuffed Mushrooms are not only a feast for the eyes but also a delight to your taste buds. They’re perfect for a family dinner, a festive gathering, or even as a special weekend treat. Enjoy this flavorful, nutritious meal that’s sure to impress both vegans and non-vegans alike! Happy cooking!
Black Bean and Corn Portobello Stuffed Mushrooms
- Total Time: 37 minutes
- Yield: 4 1x
Description
Introducing a delightful twist to your usual stuffed mushrooms, these Black Bean and Corn Portobello Stuffed Mushrooms are filled with a savory mix of black beans, sweet corn, and melted cheese, all encased in a tender Portobello cap. This dish is a perfect marriage of robust flavors and textures, making it a fantastic choice for both weeknight dinners and special occasions.
Rich in nutrients and bursting with flavor, these mushrooms offer a hearty vegetarian alternative that doesn’t skimp on taste. The combination of Mexican spices with the natural, earthy flavor of the mushrooms ensures each bite is as satisfying as it is delicious. Whether you’re a vegetarian or just looking to incorporate more veggies into your diet, this dish promises to be a crowd-pleaser.
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
1 can (15-oz) black beans, rinsed and drained
1 can (15-oz) corn kernels, rinsed and drained
Salt and pepper to taste
1/2 tablespoon taco seasoning
1/2 teaspoon chili powder, to taste
3/4 cup Mexican blend shredded cheese
Fresh cilantro or parsley, chopped, for garnish
Instructions
Preheat oven to 400˚F.
Prepare mushrooms by removing stems and gills, washing, and drying with paper towels.
Mix half of the minced garlic with melted butter and parsley. Brush over the mushrooms.
Place mushrooms on a baking sheet and bake for 8-10 minutes until tender.
For the filling, heat olive oil in a pan over medium-high heat, cook onions for 1 minute, add bell peppers and cook until tender, then add the remaining garlic and cook for 20 seconds.
Stir in black beans, corn, taco seasoning, chili powder, salt, and pepper. Cook for 2 more minutes.
Stuff mushrooms with the filling, top with cheese, and bake for an additional 10-12 minutes until cheese is melted.
Garnish with cilantro or parsley and serve.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 320 kcal