Black beans and corn stuffed portobello mushrooms make a flavorful, quick, and satisfying vegetarian meal. They’re hearty and filling while remaining light and relatively low in fat. Once you try this stuffed mushroom recipe, it may become a new favorite.
An Easy Protein-Packed Vegetarian Dinner Idea
Vegetarian meals are especially appealing in warm weather when meat can feel heavy. This recipe delivers plenty of protein and fresh flavor without weighing you down. It’s simple to prepare and gives you two cooking options: oven or grill.
What Are Portobello Mushrooms?
Portobello mushrooms are mature cremini mushrooms with large, meaty caps. Their firm texture and rich flavor make them a popular vegetarian substitute for meat. They hold up well to stuffing and grilling or baking.
Stuffed Mushroom Recipe Ingredients
This recipe relies on fresh, simple ingredients for big flavor.
Ingredients:
- Portobello mushrooms, stems and gills removed
- butter (melted)
- garlic, minced
- fresh parsley, chopped
- olive oil
- yellow onion, finely chopped
- diced bell peppers (any color)
- black beans, rinsed and drained
- corn kernels, rinsed and drained
- salt and freshly ground pepper
- taco seasoning
- chili powder
- Mexican blend shredded cheese (or dairy-free alternative)
- chopped cilantro or parsley, for garnish
How to Make Portobello Stuffed Mushrooms
Choose the oven or the grill—both methods produce delicious results. Follow the steps below for either preparation.
In the Oven
- Prep the mushrooms. Preheat the oven to 400°F. Remove stems and scrape out the gills, rinse gently, and pat dry. Mix melted butter with half the minced garlic and chopped parsley, then brush over the mushroom caps. Arrange them on a baking sheet and bake 8–10 minutes, until beginning to soften.
- Make the filling. While the mushrooms bake, heat olive oil in a skillet over medium-high heat. Sauté the onion about 1 minute, add diced bell pepper and cook 2–3 minutes until just tender. Stir in the remaining garlic for 20 seconds, then add black beans and corn. Season with salt, pepper, taco seasoning, and chili powder. Cook 2 minutes until heated through.
- Assemble and bake. Remove the mushrooms from the oven and fill each cap with the bean-and-corn mixture. Top with shredded cheese and return to the oven for 10–12 minutes, until the cheese is melted and bubbly.
- Finish and serve. Garnish with chopped cilantro or parsley and serve warm.
On the Grill
- Prep: Preheat the grill and oil the grates. Brush mushroom caps with the garlic-butter mixture.
- Grill: Place caps stem side down on the grates and cook 3–4 minutes per side, until softened; time will vary by mushroom size.
- Fill: Remove caps, spoon the prepared bean-and-corn mixture into each cap, and top with shredded cheese.
- Finish on the grill: Return caps to the grill, cover, and cook 4–5 minutes until the cheese melts.
- Serve: Sprinkle with cilantro or parsley and serve immediately.
Tips for the Best Stuffed Mushrooms
Use these tips to make sure your stuffed mushrooms turn out perfectly:
- Remove the gills gently. They can be soft and affect texture, so scrape them out carefully without damaging the cap.
- Add protein if desired: crumbled sausage or shredded cooked chicken can be mixed into the filling for a non-vegetarian option.
- Extend the filling with extra vegetables like diced zucchini or fresh spinach.
- To make a vegan version, skip the cheese or use a plant-based shredded cheese.
Serving Ideas
These stuffed portobellos work as a light main course or part of a larger meal. Suggestions:
- Over grains: Serve on a bed of fragrant rice or another grain for a more filling plate.
- In lettuce wraps: Chop the stuffed mushrooms and serve in crisp lettuce leaves for a fresh, low-carb option.
- With grilled vegetables: Pair with a selection of grilled veggies for a colorful, balanced meal.
- With fruit salad: A cool fruit salad complements the savory flavors nicely.
How to Store and Reheat Leftovers
- Let stuffed mushrooms cool to room temperature, then store in an airtight container in the refrigerator for 2–3 days.
- Reheat in a low oven until the filling is warmed through and the cheese is bubbly to restore texture and flavor.
Black Bean and Corn Portobello Stuffed Mushrooms
Ingredients
- 4 large Portobello mushrooms, stems and gills removed
- 4 tablespoons butter, melted
- 5 cloves garlic, minced, divided
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 cup finely diced bell pepper, any color
- 15 ounces black beans, rinsed and drained
- 15 ounces corn kernels, rinsed and drained
- Salt and pepper to taste
- ½ tablespoon taco seasoning
- ½ teaspoon chili powder, to taste
- ¾ cup Mexican blend shredded cheese
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Prep. Preheat the oven to 400°F.
- Prepare the mushrooms. Remove stems and scrape out the gills, then wash and pat mushrooms dry.
- Make the garlic butter. Melt the butter and stir in half the minced garlic and chopped parsley. Brush the mixture over the mushrooms.
- Bake. Place mushrooms on a baking sheet and bake 8–10 minutes, until tender.
- Prepare the filling. Heat olive oil in a skillet over medium-high heat. Cook the onion 1 minute, add bell pepper and cook 2–3 minutes until just tender. Stir in the remaining garlic for 20 seconds. Add black beans and corn, season with salt, pepper, taco seasoning, and chili powder, and cook 2 minutes until heated through.
- Stuff the mushrooms. Remove mushrooms from the oven and divide the filling among them. Sprinkle with shredded cheese.
- Finish baking. Return to the oven for 10–12 minutes, until the cheese melts. Top with chopped cilantro or parsley and serve.
Notes
- Preheat an outdoor grill and oil the grates.
- Brush mushrooms with garlic butter, place stem side down on the grill, and cook 3–4 minutes per side until softened.
- Remove from the grill, spoon in the filling, and top with cheese.
- Return to the grill, cover, and cook 4–5 minutes until the cheese melts. Garnish and serve.
Nutrition
Carbohydrates: 54 g |
Protein: 20 g |
Fat: 23 g |
Saturated Fat: 12 g |
Cholesterol: 50 mg |
Sodium: 485 mg |
Potassium: 966 mg |
Fiber: 14 g |
Sugar: 8 g
Nutritional info is an estimate. Values may vary by ingredients and preparation.
FAQs
Yes. Rinse mushrooms gently and pat them dry before cooking to remove any dirt while preserving their texture.
Choose mushrooms with firm, dry caps and no bruising or off odors. Fresh mushrooms should feel solid and smell neutral.