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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 400°F (204°C) and meticulously clean portobello mushrooms, removing stems and gills while patting dry.
- Herb Infusion: Blend half the minced garlic with melted butter and parsley, then delicately brush mushroom caps to ensure comprehensive coverage.
- Initial Roasting: Position mushrooms on a baking sheet and roast for 8-10 minutes until they become tender and slightly softened.
- 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.
- 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.
- Mushroom Stuffing: Generously fill roasted mushroom caps with the prepared mixture, ensuring complete and even distribution.
- Final Baking: Top stuffed mushrooms with shredded cheese and return to oven, baking for 10-12 minutes until cheese melts and turns slightly golden.
- 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