Southwestern Stuffed Portobello Mushrooms {Vegetarian}

These stuffed portobello mushrooms are filled with southwestern flavors and are a fantastic vegetarian recipe option for Meatless Monday. 231 calories and 4 Weight Watchers Freestyle SP

Southwestern Stuffed Portobello Mushrooms

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.

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 sprinkling of queso fresco (a Mexican cheese found in most supermarkets).

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

The stuffed portobello mushrooms recipe:

In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt and ¼ 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.

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, ¼ teaspoon salt and ¼ teaspoon pepper into the black beans.

Heat the remaining ½ 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.

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).

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:

Black Bean Sliders with Creamy California Avocado Sauce
Grilled Italian Panini with Zucchini, Summer Squash & Basil

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Southwestern Stuffed Portobello Mushrooms with Cumin Black Beans {Vegetarian}

These stuffed portobello mushrooms are filled with southwestern flavors and are a fantastic vegetarian recipe option for Meatless Monday. 231 calories and 4 Weight Watchers Freestyle SP

5 from 1 vote

Print Pin Rate

Course: Entrees, Vegetarian

Cuisine: Southwestern

Keyword: Meatless Monday, Vegetarian

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 Servings

Calories: 230.9kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 3 tablespoons white wine vinegar
• 3 tablespoons + ½ teaspoon olive oil divided
• ½ teaspoon salt divided
• ½ teaspoon ground black pepper divided
• 4 large portobello mushroom stems removed
• 1 cup black beans drained and rinsed
• ¾ teaspoon ground cumin
• 3 tablespoons minced cilantro + more for garnish
• 2 cloves garlic minced
• ½ red bell pepper diced
• 1 jalapeno pepper membranes & seeds removed, minced
• ½ cup cooked corn kernels
• 2 ounces queso fresco crumbled
• salsa optional
• diced avocado optional

Instructions

• In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt and ¼ 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.
• 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, ¼ teaspoon salt and ¼ teaspoon pepper into the black beans.
• Heat the remaining ½ 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.
• 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).
• 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.

Notes

Weight Watchers: 4 (Freestyle SmartPoints), 6 (Points+) 

Nutrition

Serving: 1Stuffed Mushroom | Calories: 230.9kcal | Carbohydrates: 20.5g | Protein: 9.7g | Fat: 13.3g | Saturated Fat: 3.9g | Cholesterol: 14.9mg | Sodium: 460.4mg | Potassium: 272.9mg | Fiber: 5.7g | Sugar: 4.8g

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