mexican-stuffed-portobello-mushrooms

Appetizers Collection

Mexican Stuffed Portobello Mushrooms

We've taken some key burrito ingredients--black beans, corn and spicy pepper Jack cheese--and piled them into roasted portobello mushroom caps for a delicious and satisfying vegetarian dinner. Serve these with pico de gallo or any of your favorite burrito toppings!

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon garlic powder, divided
  • ⅛ teaspoon salt, plus 1/4 teaspoon, divided
  • ¼ teaspoon ground pepper
  • 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
  • ¼ cup finely chopped red onion
  • 1 teaspoon ground cumin
  • 1 cup frozen corn, thawed
  • 1 cup reduced-sodium black beans, rinsed
  • ¼ cup chopped fresh cilantro
  • ½ cup shredded pepper Jack cheese
  • Pico de gallo for serving

Directions

  1. Preheat oven to 400 degrees F.

  2. Combine 2 tablespoons oil, 1/2 teaspoon garlic powder, 1/8 teaspoon salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place the mushrooms on a large rimmed baking sheet and bake until mostly soft, about 10 minutes.

  3. Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion; cook, stirring, until almost soft, about 3 minutes. Add cumin and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt; stir until incorporated. Add corn and beans; cook, stirring, until hot. Remove from heat and stir in cilantro and cheese. Divide the mixture between the mushrooms and bake until the cheese is melted and the filling is heated through, 5 to 7 minutes. Serve with pico de gallo, if desired.