Black Bean Burrito Stuffed Portobello Mushrooms
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
These hearty stuffed portobello mushrooms are filled with a spicy southwestern black bean filling.
Course:
Entree
Cuisine:
American, Mexican-inspired
Servings: 4
Ingredients
For the Portobello Mushrooms
- 4 large portobello caps
- 2 tsp. olive oil
For the Black Bean Filling
- 1 tbsp. olive oil
- 1 onion diced
- 3 garlic cloves minced
- 2 cups cooked or canned black beans drained and rinsed
- 2 tsp. ground cumin
- 1 tsp. ancho chili powder
- 2 tsp. lime juice
- ½ tsp. salt
- ½ tsp. black pepper
Toppings (any or all of these)
- fresh cilantro
- scallions
- diced tomato
- diced avocado
- cashew cream
- hot sauce
Instructions
Prepare the Portobello Mushrooms
-
Preheat oven to 400º.
-
Clean mushrooms, remove stems and scrape out gills with a spoon. Brush with olive oil. Arrange on baking sheet. Bake 20 minutes, turning halfway through cooking.
Prepare the Black Bean Filling
-
Heat oil in large skillet over medium heat. Add onion and garlic. Saute until onion is softened, 5 minutes. Add beans, cumin, ancho chili powder, lime juice, salt and pepper. Cook just until beans are heated throughout, about 2 minutes.
Assemble
-
Divide black bean filling among portobello caps. Top with desired toppings.