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5 from 1 vote

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
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entrees, Vegetarian
Cuisine: Southwestern
Keyword: Meatless Monday, Vegetarian
Servings: 4 Servings
Calories: 230.9kcal


  • 3 tablespoons white wine vinegar
  • 3 tablespoons + 1/2 teaspoon olive oil divided
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon ground black pepper divided
  • 4 large portobello mushroom stems removed
  • 1 cup black beans drained and rinsed
  • 3/4 teaspoon ground cumin
  • 3 tablespoons 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 ounces queso fresco crumbled
  • salsa optional
  • diced avocado optional


  • 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.


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


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