Mexican Stuffed Portabello Mushrooms

Mexican Stuffed Portabello Mushrooms

Makes 6

Prep Time: 10 mins

Cooking Time: 30 mins


  • 6 large Portabello Mushrooms
  • 1/2 cup Quinoa (uncooked)
  • 1 Red Bell Pepper
  • 1/2 cubed Acorn Squash
  • 1/2 cup Corn Kernels
  • 1 can Black Beans
  • 1/2 Red Onion
  • 2 medium Garlic Cloves
  • 1 tsp Cumin
  • 2/3 tsp Cayenne
  • 1 tsp Chili Powder
  • 1 tbsp Vegetable Oil (optional)
  • 1 cubed avocado
  • 1/2 Lemon
  • 1/4 cup Vegan Parmesan (optional)


  • Pre-heat oven to 400′
  • Begin by peeling the acorn squash. The easiest way is by cutting off both ends and using a sharp knife to peel away the skin. Remove the seeds and cut squash into small cubes. Set aside.
  • Dice onion, red pepper and garlic. Set aside.
  • Cook quinoa according to instructions, while you are waiting for the quinoa to cook, in a medium size pan add vegetable oil and begin to saute onion, garlic and red pepper on medium heat. Cook until soft.
  • Lower the temperate, add corn and black beans. In a small bowl whisk together spices with 1/4 cup warm water, add it to the pan as a sauce. Mix well and continue to cook on low for 2-3 minutes.
  • Add salt and pepper to taste.
  • Combine bean mixture to cooked quinoa. Remove from heat, set aside.
  • Remove stems from mushrooms and place on a non-stick baking sheet, bottoms facing up. Stuff with filling and place in the oven for 10-15 minutes, until mushrooms are cooked and juicy.
  • Remove from the oven and top with avocado cubes, vegan Parmesan and a sprinkle of lemon juice.


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