5 from 6 votes
Fajita Stuffed Portobello Mushrooms
Portobello mushrooms stuffed with sautéed peppers, onions, black beans, and cheese. All of your favorite fajita flavors stuffed in a mushroom! Serve with your favorite toppings for a fun and delicious vegetarian meal!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
190 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the fajita seasoning:
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the stuffed mushrooms:
- 6 portobello mushrooms
- 1 tablespoon olive oil or avocado oil
- 1 green bell pepper stemmed, seeded, and sliced, small
- 1 red bell pepper stemmed, seeded, and sliced, small
- 1 yellow bell pepper stemmed, seeded, and sliced, small
- 1 onion sliced, small; red variety
- 1 tablespoon lime juice fresh
- 15 ounce black beans rinsed and drained, canned
- 2 tablespoons cilantro chopped, fresh
- 1 cup Mexican blend cheese shredded
For serving:
- guacamole
- Pico de Gallo
- cilantro
- sour cream or plain Greek yogurt
Instructions
- Preheat the oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside. With a spoon, gently scoop out the gills that are inside the Portobello mushrooms. Discard the gills and set the mushrooms aside.
- In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper.
- In a large cast iron skillet, heat the oil over medium-high heat. Add the peppers and onions; stir until the veggies are coated in the oil. Add the fajita seasoning and cook for 5 minutes, stirring frequently. Stir in the lime juice and cook for 2 minutes. The vegetables should be tender but still slightly crisp.
- Stir in the black beans and cilantro. Divide the pepper and bean mixture evenly between the portobello mushrooms. Sprinkle cheese evenly over the mushrooms.
- Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely; the cheese will brown quickly.
- Remove from the oven top with desired toppings. Serve warm.
Cup of Yum
Nutrition Information
Calories
190kcal
(10%)
Carbohydrates
20g
(7%)
Protein
11g
(22%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
18mg
(6%)
Sodium
792mg
(33%)
Potassium
647mg
(14%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1139IU
(23%)
Vitamin C
35mg
(39%)
Calcium
163mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 190
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 792mg | 33% |
| Potassium | 647mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1139IU | 23% |
| Vitamin C | 35mg | 39% |
| Calcium | 163mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.