Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}

Name: Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 3 tablespoons white wine vinegar; 3 tablespoons + ½ teaspoon olive oil; ½ teaspoon salt; ½ teaspoon ground black pepper; 4 large portobello mushroom; 1 cup black beans; ¾ teaspoon ground cumin; 3 tablespoons minced cilantro + more for garnish; 2 cloves garlic; ½ red bell pepper; 1 Jalapeno pepper; ½ cup cooked corn kernels; 2 ounces queso fresco; salsa; Diced avocado

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 Servings
Calories
2309 kcal
Course
Main Course
Cuisine
American, Vegan

Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}

Lauren Clark

Report

These stuffed portobello mushrooms are filled with southwestern flavors and are a fantastic vegetarian recipe option for Meatless Monday. 231 calories and 4 Weight Watchers Freestyle SP

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

3 tablespoons white wine vinegar
3 tablespoons + ½ teaspoon olive oil divided
½ teaspoon salt divided
½ teaspoon ground black pepper divided
4 large portobello mushroom stems removed
1 cup black beans drained and rinsed
¾ teaspoon ground cumin
3 tablespoons minced cilantro + more for garnish
2 cloves garlic minced
½ red bell pepper diced
1 Jalapeno pepper membranes & seeds removed, minced
½ cup cooked corn kernels
2 ounces queso fresco crumbled
salsa optional
Diced avocado optional

Add to Shopping List

Instructions

In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
Add the mushrooms, turn to coat and let rest for 20 minutes.
Preheat the grill to medium-high heat. Brush the grill with canola oil.
In a medium bowl, combine black beans and olive oil. Mash with a fork until the black beans are crushed and the mixture starts to stick together.
Stir the cumin, ¼ teaspoon salt and ¼ teaspoon pepper into the black beans.
Heat the remaining ½ teaspoon olive oil in a medium skillet. Add the garlic and saute for 30 seconds.
Add the red bell pepper and jalapeño pepper, and cook, stirring occasionally, until the peppers are tender, about 3 minutes. Stir in the corn kernels.
Reduce the heat to medium-low and add the black bean mixture, stirring until the mixture is heated and combined.
Place the mushrooms on the grill, gill side down, and cook until the mushrooms are tender, 3 to 5 minutes per side (depending on the thickness of the mushrooms).
In the last 2 minutes of cooking, divide the black bean mixture and the queso fresco evenly between the 4 mushrooms.
Garnish the mushrooms with minced cilantro and serve immediately. Top with salsa and diced avocado, if desired.

Notes

Nutrition Information

Show Details

Serving 1Stuffed Mushroom Calories 230.9kcal (12%) Carbohydrates 20.5g (7%) Protein 9.7g (19%) Fat 13.3g (20%) Saturated Fat 3.9g (20%) Cholesterol 14.9mg (5%) Sodium 460.4mg (19%) Potassium 272.9mg (8%) Fiber 5.7g (23%) Sugar 4.8g (10%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 2309 kcal

% Daily Value*

Serving	1Stuffed Mushroom
Calories	230.9kcal	12%
Carbohydrates	20.5g	7%
Protein	9.7g	19%
Fat	13.3g	20%
Saturated Fat	3.9g	20%
Cholesterol	14.9mg	5%
Sodium	460.4mg	19%
Potassium	272.9mg	6%
Fiber	5.7g	23%
Sugar	4.8g	10%