Zesty Black Bean and Corn Portobello Stuffed Mushrooms Recipe

Bursting with southwestern flair, these vibrant black bean and corn portobello stuffed mushrooms bring a zesty dance of flavors to your plate.

Hearty portobello mushrooms create the perfect canvas for a mouthwatering filling packed with black bean and corn goodness.

Robust and satisfying, each bite delivers a punch of protein and bold spices that’ll make taste buds sing.

The meaty texture of portobellos combined with the sweet corn and rich black beans creates an irresistible combination.

Vegetarians and meat lovers alike will fall for this delectable dish that’s both nutritious and incredibly delicious.

Spice up your dinner routine with these show-stopping stuffed mushrooms that promise to be the star of any meal.

Get ready to savor every single flavor-packed bite of this southwestern-inspired culinary masterpiece.

How to Make Black Bean and Corn Portobello Stuffed Mushrooms

• Mushroom Preparation

Select fresh, plump portobello mushrooms with smooth, unblemished caps. Remove stems carefully and clean interior gently to create a perfect vessel for delicious filling.

• Flavor Infusion

Create a luxurious herb-butter mixture that will enhance the mushroom’s natural earthiness. Brush generously to ensure deep, rich flavor penetrates every surface.

• Initial Roasting

Transform mushrooms in a hot oven, allowing them to become tender and develop a deeper, more concentrated taste. This initial roasting builds a solid foundation for the upcoming flavor explosion.

• Vibrant Vegetable Medley

Sauté a colorful blend of onions, bell peppers, and aromatic ingredients. Each ingredient contributes its unique character, creating a symphony of southwestern-inspired flavors.

• Bean and Corn Harmony

Introduce black beans and sweet corn, seasoning with bold spices that transport your taste buds to a culinary adventure. The mixture should be robust and full of personality.

• Final Assembly

Generously fill each mushroom cap with the spectacular mixture, crown with melted cheese, and return to the oven for a final transformation.

• Festive Finish

Sprinkle with fresh herbs, presenting a dish that’s as beautiful as it is delicious. Serve immediately to capture maximum flavor and texture.

Tips & Add-Ons for Black Bean and Corn Portobello Mushrooms

• Swap bell peppers with zucchini or jalapeños for different flavor profiles and heat levels.
• Replace black beans with ground turkey, shredded chicken, or plant-based crumbles to create exciting protein variations.
• Prepare filling and clean mushrooms up to 24 hours in advance, storing separately in refrigerator to save time during busy weeknights.
• Experiment with different cheese options like pepper jack, queso fresco, or vegan cheese alternatives to personalize your stuffed mushrooms and match your taste preferences.

Serving Black Bean and Corn Portobello Mushrooms with Style

• Garnish with Fresh Herbs: Sprinkle chopped cilantro or parsley on top for a burst of bright, fresh flavor that complements the rich, savory filling.
• Pair with Zesty Dipping Sauce: Create a cool sour cream or yogurt-based sauce with lime juice and additional taco seasoning to add a tangy contrast to the warm, stuffed mushrooms.
• Serve as Appetizer or Light Meal: Present these portobello mushrooms on a beautiful platter for a party appetizer, or pair with a light salad for a satisfying vegetarian main course that's packed with protein and flavor.
• Customize with Toppings: Add a dollop of guacamole, salsa, or sliced jalapeños for extra heat and personalization that lets guests make the dish their own.

Save & Store Your Black Bean and Corn Portobello Stuffed Mushrooms

• Refrigerate Wisely: Store leftover stuffed mushrooms in an airtight container for up to 3 days. Keep them in the refrigerator's main compartment to maintain optimal freshness and prevent moisture buildup.
• Reheat Carefully: Warm stuffed mushrooms in a preheated oven at 350˚F for 8-10 minutes. Avoid microwave reheating to prevent soggy texture and maintain the crisp edges of the mushrooms.
• Prep Ahead Strategy: Prepare filling and clean mushrooms up to 24 hours in advance. Store filling and mushrooms separately in sealed containers, assembling just before baking to keep ingredients crisp and prevent mushroom degradation.
• Freeze for Later: Wrap unbaked stuffed mushrooms tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and bake directly from chilled state, adding 5-7 minutes to original cooking time.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Calories: 280 kcal

Servings: 5

Ingredients for Black Bean and Corn Portobello Stuffed Mushrooms

• Portobello Mushrooms: Meaty canvas that provides a robust, earthy foundation for the stuffing.
• Garlic: Adds sharp, aromatic depth to both mushroom preparation and filling.
• Parsley, Cilantro: Fresh herbs that brighten and add vibrant green color to the dish.
• Butter: Creates a rich, golden coating for mushroom surface.
• Olive Oil: Provides smooth cooking base with heart-healthy benefits.

• Black Beans: Protein-packed legume that delivers hearty texture and nutritional value.
• Corn: Sweet kernels that add bright color and subtle crunch to the mixture.
• Onions: Foundational vegetable offering sweet, caramelized undertones.
• Bell Peppers: Crisp vegetable bringing colorful sweetness and tender bite.

• Taco Seasoning: Pre-blended spice mix that instantly adds complex Mexican-inspired flavor.
• Chili Powder: Introduces warm, slightly smoky heat to the filling.
• Salt, Pepper: Essential seasoners that balance and elevate all other ingredients.
• Cheese: Melty topping that creates golden, irresistible crust and rich finish.

Tools You’ll Need for Black Bean and Corn Portobello Stuffed Mushrooms

• Baking Sheet: Essential for roasting mushrooms and creating a non-stick surface for cooking.
• Large Skillet: Perfect for sautéing vegetables and preparing the black bean and corn filling.
• Paper Towels: Needed to dry mushrooms after washing, ensuring a crisp texture.
• Cutting Board: Great for chopping garlic, onions, bell peppers, and herbs.
• Chef's Knife: Sharp tool for precise vegetable and herb chopping.
• Mixing Bowl: Useful for combining melted butter, garlic, and parsley.
• Pastry Brush: Helps evenly coat mushrooms with garlic butter mixture.
• Wooden Spoon: Ideal for stirring filling ingredients in the skillet.

Hearty Black Bean And Corn Portobello Stuffed Mushrooms

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4.8 from 21 reviews

• Total Time: 37 minutes
• Yield: 5 1x

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Description

Mexican-inspired black bean and corn portobello stuffed mushrooms combine rich earthy flavors with zesty southwestern spices. Savory mushroom caps nestle hearty filling, offering a delightful plant-based meal you can enjoy as an appetizer or main course.

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Ingredients

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• 4 large portobello mushrooms, stems and gills removed
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 can (15 oz / 425 g) corn kernels, rinsed and drained
• ¾ cup mexican blend shredded cheese
• 5 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1 cup finely diced bell pepper, any color
• 4 tbsps butter, melted
• 1 tbsp olive oil
• ½ tbsp taco seasoning
• ½ tsp chili powder
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped, for garnish

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Instructions

1. Preparation: Preheat oven to 400°F (204°C) and meticulously clean portobello mushrooms, removing stems and gills while patting dry.
2. Herb Infusion: Blend half the minced garlic with melted butter and parsley, then delicately brush mushroom caps to ensure comprehensive coverage.
3. Initial Roasting: Position mushrooms on a baking sheet and roast for 8-10 minutes until they become tender and slightly softened.
4. Vegetable Sauté: In a skillet, sauté onions and bell peppers over medium-high heat until crisp-tender, then quickly introduce remaining garlic for 20 seconds to enhance aromatic profiles.
5. Filling Creation: Combine black beans, corn kernels, taco seasoning, chili powder, salt, and ground black pepper into the vegetable mixture, cooking for 2 minutes to harmonize flavors.
6. Mushroom Stuffing: Generously fill roasted mushroom caps with the prepared mixture, ensuring complete and even distribution.
7. Final Baking: Top stuffed mushrooms with shredded cheese and return to oven, baking for 10-12 minutes until cheese melts and turns slightly golden.
8. Serving: Garnish with freshly chopped cilantro or parsley and serve immediately while hot and flavorful.

Notes

• Prep Perfectly: Remove mushroom stems and gills completely to create an ideal vessel for stuffing, ensuring a clean surface for maximum flavor absorption.
• Herb Infusion Technique: Mix melted butter with garlic and parsley to create a deeply aromatic base that enhances the mushroom’s natural earthiness.
• Sauté Smartly: Cook vegetables in stages to develop layered flavors, allowing each ingredient to caramelize and release its unique taste profile.
• Cheese Melting Tip: Watch closely during final baking to achieve golden, bubbling cheese without burning, creating a perfectly melted topping that adds rich texture.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Appetizer, Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 280
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Protein: 10 g
• Cholesterol: 30 mg