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Mexican Style Stuffed Portabella Mushrooms

An easy, unique vegan stuffing recipe that is sure to impress everyone at your Thanksgiving table. Use it in many unique ways!
Prep Time25 minutes
Cook Time12 minutes
Course: Appetizer, Main Course
Cuisine: American

Ingredients

  • 4 Portabella Mushroom Cups
  • 2 tbsp Olive Oil
  • ½ Red Onion diced
  • ½ Red Bell Pepper chopped
  • 1 tbsp Jalapeno Pepper chopped
  • 1 cup Quinoa cooked
  • ½ cup black beans, canned rinsed and drained
  • ½ cup Sweet Corn, canned rinsed and drained
  • ½ tsp Sea Salt
  • ½ tsp Garlic, powder or fresh minced
  • ½ tsp Cumin Powder
  • ½ cup Shredded Cheddar Cheese

Avocado Topping

  • 1  Ripe Avocado
  • Pinch salt and pepper
  • 1 tbsp Lemon Juice

Instructions

  • Arrange mushrooms on a baking tray lined with parchment paper, remove stems and gills from mushroom cups and set aside.
  • Heat olive oil in a deep skillet. Add onions, bell pepper and jalapenos. Saute for about 5 minutes or until cooked through, but still a bit crunchy.
  • Remove skillet from the heat. Add quinoa, black beans, sweet corn, salt, garlic powder and cumin. Mix to combine.
  • Stuff mushroom cups with quinoa black bean filling. Bake at 375F for 12 minutes, top with shredded cheddar, return to oven and broil for 2 minutes.
  • Add avocado, salt, pepper and lemon juice to a bowl or deep plate. Mash with a fork. Serve on top of stuffed mushrooms.