Enchilada Stuffed Mushrooms
A quick, flavorful vegetarian meal featuring Portobello mushrooms stuffed with black beans, corn, bell pepper, and enchilada sauce, topped with melted cheese. High in fiber and plant-based protein, this dish is a perfect weeknight dinner or wholesome appetizer for the whole family.
Equipment
- 1 Rimmed baking sheet
- 1 wire rack
- 1-Large skillet
- 1 Spatula or Spoon
- 1 knife
- 1 cutting board
Ingredients
- 6 large Portobello mushrooms
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 1 red bell pepper seeded and chopped
- 1 clove garlic minced
- 1 cup frozen corn
- 15 ounces black beans rinsed and drained
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon lime juice
- 3 tablespoons fresh cilantro chopped
- 1 cup red enchilada sauce
- 1 cup shredded Monterey Jack or cheddar cheese divided
- Garnish: extra cilantro avocado slices, or guacamole
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with a wire rack to allow even airflow under the mushrooms while baking. This setup helps the mushrooms cook evenly and prevents them from sitting in their own moisture, resulting in tender yet firm mushrooms.
- Clean and Hollow the Mushrooms: Take the Portobello mushrooms and gently wipe them with a damp cloth to remove any dirt. Using a spoon, carefully scoop out the gills from the underside of each mushroom cap. Removing the gills prevents extra moisture from leaking during baking and ensures the mushrooms have more space to hold the filling. Set the hollowed mushrooms aside on a plate.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and red bell pepper. Sauté these vegetables for about 5 minutes, stirring occasionally, until the onion becomes translucent and the pepper softens slightly. This step enhances their natural sweetness and develops the base flavor for the filling.
- Add Garlic for Fragrance: Once the onions and peppers are tender, stir in the minced garlic and cook for an additional 1 minute. Be careful not to burn the garlic, as it can turn bitter. The garlic will infuse the vegetables with a savory aroma that forms the heart of the enchilada filling.
- Incorporate Beans and Corn: Add the frozen corn and rinsed black beans to the skillet. Stir gently to combine all the ingredients. The beans provide a hearty, protein-rich element, while the corn adds natural sweetness and texture. Cook for 2–3 minutes, allowing the mixture to heat through evenly.
- Season the Filling: Sprinkle in the chili powder, cumin, paprika, salt, and black pepper. Pour in the lime juice and add the chopped cilantro. Stir thoroughly so the spices and citrus coat the vegetables and beans evenly. Taste the filling and adjust the seasoning if necessary—this is your chance to ensure the flavors are bold and balanced.
- Mix in Enchilada Sauce and Cheese: Pour 1 cup of red enchilada sauce into the skillet and stir until everything is well combined. Then, fold in ½ cup of the shredded cheese. The sauce adds rich, tangy flavor while the cheese starts to melt, binding the filling together for a creamy texture inside the mushrooms.
- Stuff the Mushrooms: Spoon the enchilada filling evenly into the hollowed Portobello caps. Pack the filling gently but generously so each mushroom is full and the flavors are balanced in every bite. The mushrooms act as natural edible bowls, keeping the filling intact while baking.
- Top with Cheese: Sprinkle the remaining ½ cup of shredded cheese over the top of each stuffed mushroom. This will melt in the oven, creating a gooey, golden topping that complements the hearty filling and adds a visually appealing finish.
- Bake to Perfection: Place the stuffed mushrooms on the prepared wire rack and bake in the preheated oven for 20–25 minutes. The mushrooms should be tender but not soggy, and the cheese should be fully melted. For a perfectly browned, slightly crispy top, switch the oven to broil for 1 minute. Watch closely to prevent burning.
- Garnish and Serve: Remove the mushrooms from the oven carefully and transfer them to a serving platter. Garnish with fresh cilantro and optional avocado slices or a dollop of guacamole. Serve warm, straight from the oven, as a wholesome main dish or a hearty appetizer. These mushrooms pair beautifully with a side salad, rice, or even tortilla chips for a complete Mexican-inspired meal.
Notes
- Choose firm, large Portobello mushrooms with smooth caps for easy filling and even cooking.
- Removing the gills helps prevent excess moisture, ensuring the mushrooms stay tender rather than soggy.
- Sautéing the vegetables before stuffing enhances flavor, reduces rawness, and brings out their natural sweetness.
- Use freshly shredded cheese rather than pre-shredded, which melts better and creates a creamier texture.
- Feel free to adjust the spice level by adding extra chili powder or a dash of smoked paprika for a deeper flavor.
