Vegan Nacho Stuffed Portobellos
Portobello mushrooms are stuffed with a homemade vegan nacho cheese filled with black beans and tomato. Bake or grill the mushrooms then top with guacamole for a fiesta in your mouth! Makes a great main when paired with Mexican rice and corn on the cob.
Servings: 6 stuffed portobellos
- 1 recipe(s) Homemade Vegan Nacho Cheese (or 1 1/2 cups store-bought vegan cheddar cheese) or Nacho Cheese Love (page 201) in Fuss-Free Vegan
- 1 cup(s) black beans drained and rinsed well
- 1 tomatoes chopped
- 3 tablespoon(s) sun-dried tomatoes chopped
- 6 portobello mushrooms stems removed
- 1 cup(s) guacamole
- 1/4 cup(s) black olives
- 1 handful(s) fresh cilantro roughly chopped
- 2 green onions chopped
- 1 jalapeno thinly sliced (optional)
- Prepare the nacho cheese according to directions. Once cooked, add the black beans, tomato, and sun-dried tomatoes into the pot with the cheese and stir to combine. Divide the nacho bean mixture evenly among the portobello mushrooms caps, filling each mushroom.
- You can either bake or grill the portobellos. To bake the portobellos: preheat your oven to 375F (190C). Bake the portobellos cheese side up on a large baking tray until the mushrooms are tender and begin to release juices, about 15 minutes.To grill the portobellos: heat the grill and when hot, add the portobellos with the cheese side up. Slowly grill until the portobello is cooked all the way through, about 10 minutes.
- Once cooked, finish the mushrooms by topping them with a big scoopful of guacamole each, then garnishing with black olives, cilantro, green onions, and jalapeno. Serve hot with sides of choice. Some nice side dishes to pair are rice, corn on the cob, a green salad, or some tortilla chips!
Serving: 1stuffed portobello (recipe makes 6) | Calories: 218kcal | Carbohydrates: 22g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 739mg | Potassium: 559mg | Fiber: 7g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 11.1mg | Calcium: 25mg | Iron: 2.3mg