These Mexican Stuffed Portobello Mushrooms with Black Beans and Corn will satisfy your taste buds. Bursting with flavors and packed with nutritious ingredients, this dish makes a perfect main course or a hearty appetizer.
The combination of meaty portobello mushrooms, savory black beans, sweet corn, and a blend of spices creates a delightful harmony that you and your guests will love. Let’s dive into the recipe and get cooking!
Ingredients
For this recipe, you will need the following ingredients:
Mushrooms
- 4 large portobello mushrooms
- 2 tablespoons
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Toppings
- 1 cup shredded Mexican cheese blend
- 1/2 cup crumbled cotija cheese
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
How To Make Mexican Stuffed Portobello Mushrooms
Step 1: Prepare the Mushrooms
Start by preheating your oven to 400°F (200°C). Meanwhile, clean the portobello mushrooms by gently wiping them with a damp cloth.
Remove the stems and gills using a spoon to create enough space for the stuffing.
Next, place the mushrooms on a baking sheet lined with parchment paper. Drizzle each mushroom with olive oil, then sprinkle with salt and black pepper.
Roast the mushrooms in the preheated oven for about 10 minutes. This initial roasting helps to soften the mushrooms and enhance their flavor.
Step 2: Make the Stuffing
While the mushrooms are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped red onion and sauté for about 3–4 minutes until it becomes translucent.
Then, add the minced garlic and diced red bell pepper to the skillet. Continue to sauté for another 3–4 minutes until the vegetables soften.
After that, add the black beans, corn, and optional jalapeño to the skillet. Stir well to combine all the ingredients. Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir again to ensure the spices are evenly distributed.
Cook the mixture for an additional 5 minutes, allowing the flavors to meld together. Finally, stir in the chopped fresh cilantro and lime juice. Remove the skillet from heat and set aside.
Step 3: Stuff the Mushrooms
Remove the partially roasted mushrooms from the oven. Carefully spoon the prepared stuffing mixture into each mushroom cap, filling them generously.
Return the stuffed mushrooms to the oven and bake for another 15–20 minutes. The mushrooms should be tender, and the stuffing should be heated through.
Step 4: Add the Toppings
After baking, remove the mushrooms from the oven. Sprinkle the shredded Mexican cheese blend evenly over the top of each stuffed mushroom. Follow with a sprinkle of crumbled cotija cheese.
Switch your oven to the broil setting. Place the mushrooms back in the oven under the broiler for 2–3 minutes until the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
Step 5: Serve and Garnish
Once the cheese has melted, remove the mushrooms from the oven. Allow them to cool slightly before serving.
To serve, place the stuffed mushrooms on a large platter. Garnish with sliced avocado and fresh cilantro leaves. Serve with lime wedges on the side for an extra burst of citrus flavor.
Why People Should Try This Recipe
First and foremost, this recipe is a nutritional powerhouse. Portobello mushrooms are low in calories yet high in dietary fiber, vitamins, and minerals.
They are an excellent source of potassium, which helps regulate blood pressure and supports heart health.
Additionally, black beans and corn provide a hearty dose of plant-based protein, essential amino acids, and fiber, promoting digestive health and keeping you full longer.
Next, this dish offers a delightful explosion of flavors. The earthy taste of the portobello mushrooms pairs beautifully with the robust and savory stuffing.
The blend of black beans, corn, red bell pepper, and spices like cumin, chili powder, and smoked paprika creates a rich, complex flavor profile.
The fresh cilantro and lime juice add a refreshing zest that balances the dish perfectly.
Another great reason to try this recipe is its versatility.
Whether you’re a vegetarian or just looking to incorporate more plant-based meals into your diet, this dish fits the bill. You can easily customize it to suit your taste preferences and dietary needs.
Add more vegetables, incorporate different types of beans, or even throw in some quinoa or rice for added texture and nutrients.
Lastly, despite its gourmet appearance and taste, this recipe is surprisingly easy and quick to prepare. The straightforward steps and common ingredients make it accessible even for novice cooks. In under an hour, you can have a restaurant-quality meal ready to serve.
Tips and Variations
- Protein Boost: Add cooked quinoa or brown rice to the stuffing for an extra protein boost and additional texture.
- Spice Level: Adjust the heat level by adding more or less jalapeño, or substitute with a spicier pepper like serrano.
- Cheese Choices: Experiment with different cheeses such as feta or cheddar for a unique twist on the flavors.
- Meal Prep: Prepare the stuffing mixture in advance and store it in the refrigerator. When ready to cook, stuff the mushrooms and bake as directed.
Conclusion
These Mexican Stuffed Portobello Mushrooms with Black Beans and Corn make a delicious and nutritious meal that’s sure to impress.
The combination of meaty mushrooms, flavorful stuffing, and melted cheese creates a dish that’s both satisfying and visually appealing. Enjoy this recipe for a delightful dinner, and don’t forget to share it with friends and family! Happy cooking!
