May 21
2012

Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper

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With the kick of southwestern flavors, you’ll never know how healthy these stuffed mushrooms are.
Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper

Last week, I was racking my brain to think of a new appetizer to add to my arsenal, perhaps something that could also double as a side dish at a summer barbecue. Stuffed mushrooms have been a favorite of mine for years but, as I’ve been trying to eat more healthfully over the past 8 months or so, I steered away from these appetizers that often laden with cheese, cream cheese or butter. Tired of missing out, I came up with my own, healthy version. These southwestern stuffed mushrooms, filled with fiber-rich black beans and brown rice, spicy salsa and a touch of creamy queso fresco cheese.

These tender, flavorful mushrooms more than satisfied my craving, and I didn’t miss the typical fat-laden ingredients in the least. Baking the mushroom caps for about 10 minutes before adding the filling insures that the brown rice doesn’t dry out. At first, I was concerned that the filling might not be moist enough, but the addition of salsa took care of that, as well as adding another layer of flavor. My husband, who despises all-things fungi, said, “Wow, those look really good…if you like mushrooms, that is.” That’s the highest praise I can hope for from him when it comes to mushrooms.

OgdenMarathon5

Speaking of my husband, thank you so much for all of your kind wishes for his marathon this past weekend. While he didn’t make his goal of breaking 2 hours 40 minutes (the stars weren’t quite aligned), our boys and I are extremely proud of him. His finish time of 2:49:22 put him in 10th place overall (out of 3000 runners) and made him the third masters runner (40+ age group) to cross the finish line. He’s our hero!

OgdenMarathon12

Don’t forget to link up your grilling recipes for a chance at some fun prizes. The link up ends tonight.

Now, on to the recipe.

The recipe:
Preheat oven to 375 degrees F.

Remove the stems from the mushrooms (you should be able to pop them out with your fingers). Reserve 6 of the stems. Discard the rest.

Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper

Coat a baking sheet with cooking spray or oil. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, about 10 minutes. Turn over the mushrooms so that the cavity is facing up.

Trim, then dice the reserved mushroom stems.

Heat olive oil in a medium skillet set over medium heat. Add chopped mushroom stems, garlic and red bell pepper. Cook, stirring frequently, until mushrooms are soft, 4 to 5 minutes.
Remove the skillet from the heat and stir in the black beans, brown rice, cilantro, salsa and 1 tablespoon of the queso fresco cheese.

Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper

Divide the mixture between the mushrooms, gently stuffing it into the open cavities.

Sprinkle the remaining queso fresco cheese over the stuffed mushrooms.

Bake the mushrooms until the cheese is starting to melt and turn brown, 8 to 10 minutes. Serve immediately.

Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper

Other stuffed mushroom recipes:
Lauren’s Latest’s Pizza Stuffed Mushrooms
Aggie’s Kitchen’s Mediterranean Stuffed Mushrooms
Fake Food Free’s Salmon-Stuffed Portabella Mushrooms
Gourmandelle’s Button Stuffed Mushrooms with Garlicky Rice Noodles

Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper

Yield: Makes 18 stuffed mushroom caps.

Southwestern Stuffed Mushrooms Recipe with Black Beans, Brown Rice & Red Pepper

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 18 baby bella mushrooms, wiped clean
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 2 tbsp diced red bell pepper
  • 2 tbsp canned black beans, drained and rinsed
  • 1/4 cup cooked brown rice
  • 1 tbsp minced cilantro
  • 2 tbsp tomato salsa (your favorite kind)
  • 2 tbsp queso fresh cheese, divided

Instructions

  1. Preheat oven to 375 degrees F.
  2. Remove the stems from the mushrooms (you should be able to pop them out with your fingers). Reserve 6 of the stems. Discard the rest.
  3. Coat a baking sheet with cooking spray or oil. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, about 10 minutes. Turn over the mushrooms so that the cavity is facing up.
  4. Trim, then dice the reserved mushroom stems.
  5. Heat olive oil in a medium skillet set over medium heat. Add chopped mushroom stems, garlic and red bell pepper. Cook, stirring frequently, until mushrooms are soft, 4 to 5 minutes.
  6. Remove the skillet from the heat and stir in the black beans, brown rice, cilantro, salsa and 1 tablespoon of the queso fresco cheese.
  7. Divide the mixture between the mushrooms, gently stuffing it into the open cavities.
  8. Sprinkle the remaining queso fresco cheese over the stuffed mushrooms.
  9. Bake the mushrooms until the cheese is starting to melt and turn brown, 8 to 10 minutes.
  10. Serve immediately.

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{ 32 comments… read them below or add one }

1 Kelley May 21, 2012 at 6:22 am

A great healthy version of one of my favorite appetizers. Congratulations to Steve, sounds like he rocked the marathon!!

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2 Katrina @ Warm Vanilla Sugar May 21, 2012 at 7:01 am

Well, there’s always another race for your husband to try again! His time was still amazing though – great work!!..and lovely mushrooms :)

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3 Rachel @ Baked by Rachel May 21, 2012 at 7:10 am

So amazing! Congrats to your husband. That’s seriously impressive and you all should definitely be proud. These mushrooms sound super tasty. I think they’re one of my new favorite appetizers to make this year. Cute and crowd pleasing.

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4 Carol May 21, 2012 at 7:22 am

I’m hoping my next HALF marathon breaks 2:40! :) Congrats to your husband for finishing 10th. That is quite an accomplishment even if he didn’t reach his goal.

Also thanks to you for coming up with tasty healthy recipes. I need more help in that area of my life!

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5 madge | the vegetarian casserole queen May 21, 2012 at 7:28 am

That is amazing timing and he finished in great place! These mushrooms sound fantastic. I might try it by filling in a portobello mushroom cap because I’m too lazy to fill all those little ones individually!.

Thanks for sharing…

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6 Emilie @ Emilie's Enjoyables May 21, 2012 at 7:33 am

These look great Dara, I love seeing a recipe like this without the tons of cheese usually added. And congrats to your husband!

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7 Lauren May 21, 2012 at 8:19 am

YUM! I am completely in love with all stuffed mushrooms.

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8 Robyn Stone | Add a Pinch May 21, 2012 at 8:43 am

I can’t get enough of stuffed mushrooms. They have to be one of my favorite appetizers ever. These looks wonderful, Dara. Congratulations to your husband! 10th place out of 3,000? That’s crazy awesome!

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9 Lori @ RecipeGirl May 21, 2012 at 8:53 am

I love stuffed mushrooms of every kind. It’s about time I made some! Congrats to your husband. No body fat of any kind on that guy!!

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10 Shirley @ gfe May 21, 2012 at 9:22 am

Dara–I love this recipe! Off to share! :-)

Shirley

p.s. Congrats to your hubby … those results are none too shabby I’d say!

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11 Laura (Tutti Dolci) May 21, 2012 at 9:38 am

I love stuffed mushrooms, your Southwestern version looks delish!

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12 Jennifer May 21, 2012 at 10:28 am

These look so yummy! Definitely going in my “to-make” list. Congratulations to your husband! Excellent job!

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13 Becky @ Project Domestication May 21, 2012 at 10:47 am

I’ve got to make these soon. So perfect for a summer party. Congrats to your husband!

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14 Barbara | Creative Culinary May 21, 2012 at 11:10 am

I just did a post that included my personal history with peppers…and yours made me recall that every time I saw a recipe for stuffed green peppers (I cringe just writing the words!) I would substitute portabella mushrooms for the vessel to be stuffed! I would even include the red pepper, yes, I have come a long way baby!

Not as long as that race of your hubs though; much admiration for someone who can do that.

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15 Georgia @ The Comfort of Cooking May 21, 2012 at 12:13 pm

What a fantastic appetizere idea, Dara – these look so great and I’ll definitely plan to make them for my next neighborhood happy hour! Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!

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16 Rachel Cooks May 21, 2012 at 1:09 pm

10th place is incredible! Congrats to him! And you–I know that being a marathoner’s wife is a huge sacrifice. My dad ran only one and my mom was at her wit’s end after all the training–and your husband has run multiple races! Bless your heart. The mushrooms look fabulous! I am a HUGE mushroom lover.

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17 Bev @ Bev Cooks May 21, 2012 at 1:38 pm

Y-E-S times a hundred fifty 81.

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18 Roz@weightingfor50 May 21, 2012 at 3:32 pm

I think your husband has EVERY reason to be proud of himself. I hope he sees past the time he didn’t see, and realizes that he’s made a huge accomplishment by finishing the marathon. Have a great week.

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19 Barbara @Barbara Bakes May 21, 2012 at 6:02 pm

Great idea! My husband loves stuffed mushrooms too.

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20 Carolyn May 21, 2012 at 6:02 pm

I am still wildly impressed that he even tried for 2:40…but yeah, sometimes the stars don’t align and if you want to be a runner forever, you need to accept that. Good on him anyway!!!

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21 KalynsKitchen May 21, 2012 at 7:45 pm

The stuffed mushrooms sound fantastic, and good job on the marathon. Still a very impressive accomplishment even if he didn’t quite make the goal. Love the picture of him with your boys!

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22 Deborah May 21, 2012 at 9:49 pm

These mushrooms sound delicious! I love that you can eat them without feeling guilty. And congrats to your husband – that is so impressive, even if he didn’t quite hit his goal. Amazing!

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23 marla May 21, 2012 at 10:44 pm

The little mushrooms sure do look like they are packed with great flavor!

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24 claudia lamascolo/aka pegasuslegend May 22, 2012 at 5:13 am

I can just imagine how great this felt and how proud you are! Congrats to your husband.. your filling looks amazing!

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25 Maria May 22, 2012 at 10:27 am

Congrats to Steve! What an accomplishment! Stuffed mushrooms are one of my favorite appetizers. Love these!

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26 Stephanie May 22, 2012 at 10:33 am

Congratulations to your husband!

These healthy stuffed mushrooms looks great!

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27 Gerry @ Foodness Gracious May 22, 2012 at 4:07 pm

These would be perfect for the BBQ on Monday! You may have just saved me from trawling my cook books :) Good job to Mr CC!

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28 Lydia (The Perfect Pantry) May 23, 2012 at 1:36 pm

Love this recipe, and I usually have all of the components on hand. And congrats to your husband!

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29 Aggie May 25, 2012 at 12:06 pm

Yay to your husband!! I love stuffed mushrooms so much, as an appy or side dish!

Thanks for the linky love!!

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30 Frank May 26, 2012 at 6:33 am

I love recipes that are healthy, but don’t compromise on taste. These looks delicious!

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31 Jamie | My Baking Addiction May 26, 2012 at 10:20 am

I am so impressed with your husband – what an inspiration! The mushrooms look so incredibly tasty – love the southwest flavors.

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32 Nika May 30, 2012 at 11:11 pm

oh I MUST make these! My husband will be ecstatic!!

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