Aug 5
2013

Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian}

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These stuffed portobello mushrooms are filled with southwestern flavors and are a fantastic vegetarian recipe option for Meatless Monday.
Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian} | cookincanuck.com #vegetarian #recipe #cleaneating

Whether you follow a strict vegetarian diet or only don your meatless hat for Meatless Monday, these stuffed portobello mushrooms are worthy of a spot in your recipe rotation. Several weeks ago, I posted my Top 10 Vegetarian Recipes for the Grill and am now determined to keep making new contenders for that list.

The cumin black beans are inspired by these Southwestern Eggs Benedict. The smashed bean mixture makes a fantastic filing for sandwich wraps or enchiladas. In this case, it got dressed up a bit with red and jalapeño peppers, and sweet corn kernels.

Not only are mushrooms a good source of vitamin B and the antioxidant selenium, but they are one of the heartiest vegetables found in the produce section, producing feelings of satiety. In other words, you won’t be as tempted to scarf down copious bowls of ice cream after dinner. Maybe just one bowl. Everything in moderation, right? Believe me, I’m not crazy enough to suggest that you (or me) give up ice cream!

After a short marinating time in some olive oil and white wine vinegar, the portobello mushrooms take a quick turn on the grill before being stuffed with the cumin black beans and topped with a spinkling of queso fresco (a Mexican cheese found in most supermarkets).

If you want to make this meal vegan, just leave out the cheese.

The recipe:

In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, 1/4 teaspoon salt and 1/4 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.

Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian} | cookincanuck.com #vegetarian #recipe #cleaneating

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, 1/4 teaspoon salt and 1/4 teaspoon pepper into the black beans.

Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian} | cookincanuck.com #vegetarian #recipe #cleaneating

Heat the remaining 1/2 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.

Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian} | cookincanuck.com #vegetarian #recipe #cleaneating

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).

Southwestern Stuffed Portobello Mushroom Recipe with Cumin Black Beans {Vegetarian} | cookincanuck.com #vegetarian #recipe #cleaneating

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.

More grilled vegetarian recipes:

Grilled Vegetarian Recipes | cookincanuck.com #vegetarian #recipe #cleaneating
Cookin’ Canuck’s Black Bean Sliders with Creamy California Avocado Sauce
Cookin’ Canuck’s Grilled Italian Panini with Zucchini, Summer Squash & Basil

Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1 stuffed mushroom

Calories per serving: 231 cal

Fat per serving: Total Fat 13.3g / Saturated Fat 3.9g

Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}

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

Ingredients

  • 3 tbsp white wine vinegar
  • 3 tbsp + 1/2 tsp olive oil, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp ground black pepper, divided
  • 4 large portobello mushroom, stems removed
  • 1 cup black beans, drained and rinsed
  • 3/4 tsp ground cumin
  • 3 tbsp minced cilantro + more for garnish
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, diced
  • 1 jalapeno pepper, membranes & seeds removed, minced
  • 1/2 cup cooked corn kernels
  • 2 oz. queso fresco, crumbled
  • Salsa (optional)
  • Diced avocado (optional)

Instructions

  1. In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Add the mushrooms, turn to coat and let rest for 20 minutes.
  3. Preheat the grill to medium-high heat. Brush the grill with canola oil.
  4. 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.
  5. Stir the cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper into the black beans.
  6. Heat the remaining 1/2 teaspoon olive oil in a medium skillet. Add the garlic and saute for 30 seconds.
  7. 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.
  8. Reduce the heat to medium-low and add the black bean mixture, stirring until the mixture is heated and combined.
  9. 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).
  10. In the last 2 minutes of cooking, divide the black bean mixture and the queso fresco evenly between the 4 mushrooms.
  11. Garnish the mushrooms with minced cilantro and serve immediately. Top with salsa and diced avocado, if desired.

Notes

Calories 230.9 / Total Fat 13.3g / Saturated Fat 3.9g / Cholesterol 14.9mg / Total Carbohydrates 20.5g / Fiber 5.7g / Sugar 4.1g / Protein 9.7g / WW (Old Points) 5 / WW (Points+) 6

Disclaimer: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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{ 21 comments… read them below or add one }

1 Katrina @ Warm Vanilla Sugar August 5, 2013 at 5:35 am

Stuffed mushrooms are the best! Love this recipe especially – it’s so healthy!

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2 Sommer @ ASpicyPerspective August 5, 2013 at 6:12 am

Love stuffed mushrooms! Delicious, Dara! :)

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3 DessertForTwo August 5, 2013 at 6:27 am

I posted vegetarian stuffed portobellos too today! Great minds!

I love your southwest version :)

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4 Tieghan August 5, 2013 at 7:05 am

Mmm! This could be my new favorite meal!! I the southwest flavors, black beans and grilled mushrooms. Plus, these are so simple! Yeah!

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5 Maria August 5, 2013 at 7:29 am

I’m coming over for dinner tonight! I hope you saved me one:)

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6 shelly (cookies and cups) August 5, 2013 at 7:33 am

Portobello mushrooms are basically my savior in the summer months… I’m not a huge steak girl… These look perfect!

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7 Robyn Stone | Add a Pinch August 5, 2013 at 7:49 am

Mmmm! Love stuffed mushrooms! These look delicious and healthy!

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8 Sandy Coughlin August 5, 2013 at 8:10 am

I love mixing meatless meals in throughout the week, and this looks delicious! I’ll have to add it to the menu.

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9 Crystal @ Simply Playful Fare August 5, 2013 at 8:21 am

I’m having portobello burgers this week…maybe I’ll have this instead! Looks great! :)

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10 Laura (Tutti Dolci) August 5, 2013 at 10:29 am

I love stuffed mushrooms and the fact that you grilled these!

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11 Jenna August 5, 2013 at 11:23 am

What a delicious idea! Love stuffed mushrooms

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12 Ali | Gimme Some Oven August 5, 2013 at 12:04 pm

Dara, this looks great! Who needs meat when you have a meal like this!

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13 Lara Darling August 6, 2013 at 12:50 am

Mmmm. This is interesting. often stuff mushrooms but didn’t think of this combo. Quite filling too I would imagine. I’m inspired now! Great post.

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14 Laurie {SimplyScratch} August 6, 2013 at 7:02 am

Dara this looks so healthy and filling! Love all the flavors too!

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15 kellie@foodtoglow August 6, 2013 at 7:24 am

Beautiful, beautifully easy and nutritious to boot. This sounds like a great brunch idea to me :D PS Thanks for leaving such a lovely comment over at mine. Much appreciated

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16 Georgia @ The Comfort of Cooking August 6, 2013 at 10:54 am

This is such a scrumptious, wholesome idea for meatless meals! Thanks for sharing, Dara!

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17 Angie | Big Bear's Wife August 7, 2013 at 9:52 am

I love Stuffed Portobelloes! One of my favorite meals!

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18 The Wimpy Vegetarian August 8, 2013 at 10:29 pm

What a great vegetarian dish!!

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19 sippitysup August 10, 2013 at 2:11 pm

I’ve never considered pairing these classic flavors with mushrooms. I can see them on tiny shrooms, perfect for a cocktail party. GREG

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20 Mushrooms Canada August 12, 2013 at 7:31 am

Another amazing recipe Dara! This stuffed Portabella is full of wonderful flavours and textures- a sure hit in the kitchen! Thanks for sharing your recipe…

-Shannon

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21 Nutmeg Nanny August 12, 2013 at 9:15 pm

Oh wow, this recipe looks fantastic! I love portobella burgers, and this recipe really looks perfect.

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