Description
Mexican-inspired Black Bean and Corn Portobello Stuffed Mushrooms deliver a zesty blend of robust flavors and hearty ingredients. Hearty portobello caps become delicious vessels for a savory mixture of black beans, sweet corn, and spicy seasonings that invite you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 large portobello mushrooms, stems and gills removed
- 1 can (15 ounces / 425 grams) black beans, rinsed and drained
- 1 can (15 ounces / 425 grams) corn kernels, rinsed and drained
- ¾ cup mexican blend shredded cheese
- 1 small yellow onion, finely chopped
- 1 cup finely diced bell pepper, any color
Seasoning and Flavor Enhancers:
- 5 cloves garlic, minced
- ½ tablespoon taco seasoning
- ½ teaspoon chili powder
- Salt and pepper to taste
Cooking and Finishing Ingredients:
- 4 tablespoons butter, melted
- 1 tablespoon olive oil
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Carefully remove the stems and gills from the portobello mushrooms, then thoroughly cleanse and pat dry with clean paper towels.
- Create a flavorful herb infusion by combining half of the minced garlic with melted butter and finely chopped parsley.
- Gently brush the mushroom caps with the garlic-herb mixture, ensuring even coverage.
- Arrange the prepared mushrooms on a clean baking sheet and roast in the preheated oven for 8-10 minutes until they become tender and slightly softened.
- In a skillet, heat olive oil over medium-high heat and sauté chopped onions for approximately 1 minute until they become translucent.
- Add diced bell peppers to the skillet and cook until they reach a crisp-tender consistency.
- Introduce the remaining minced garlic and sauté for 20 seconds, releasing its aromatic flavors.
- Incorporate black beans, corn kernels, taco seasoning, chili powder, salt, and ground black pepper into the vegetable mixture.
- Continue cooking the filling for an additional 2 minutes, allowing the flavors to meld together.
- Generously spoon the prepared filling into the roasted mushroom caps, ensuring each mushroom is well-stuffed.
- Sprinkle shredded cheese over the filled mushrooms and return to the oven.
- Bake for an additional 10-12 minutes, or until the cheese is completely melted and slightly golden.
- Garnish with freshly chopped cilantro or parsley before serving hot.
Notes
- Prep mushrooms carefully by removing stems and gills to create perfect vessels for the flavorful filling.
- Pre-baking mushroom caps ensures a tender texture and helps prevent excess moisture during final baking.
- Taco seasoning and chili powder transform basic black beans and corn into a zesty, vibrant stuffing.
- Choose fresh, large portobello mushrooms for the best presentation and most substantial bite.
- Melted cheese creates a golden, bubbling topping that adds richness and binds the filling together.
- Quick 20-minute recipe perfect for weeknight dinners or impressive appetizers at gatherings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 45 mg