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Mexican-Style Stuffed Portobello Mushrooms with Quinoa, Black Beans and Mashed Avocado (Vegetarian or Vegan)

Mexican-Style Stuffed Portobello Mushrooms use the versatile, oversized mushroom cap and stuff it full of healthy ingredients, for a delicious vegetarian or vegan meal. 

Portobello mushrooms are the little black dress of vegan or vegetarian dinners. They solve all the problems, they go with everything, and everything goes with them.

They make a wonderful lunch or dinner when stuffed. And because mushrooms have big umami, they are perfect for meatless meals that satisfy.

This Mexican-ish version has lots of healthy ingredients like quinoa, black beans and veggies packed into portobello mushroom caps. You could serve this as a main or appetizer, depending on your plans. I like it with a big green salad alongside for dinner, but suit yourself. And it’s wonderful topped with mashed avocado and a side of corn chips.

Easy Mexican-Style Stuffed Portobello Mushrooms on ShockinglyDelicious.comThe bottom line is it looks fun, colorful and will be a hit on your dinner table, in about 30 minutes.

Mexican-Style Stuffed Portobello Mushrooms (Vegetarian or Vegan)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 2-4, depending on what else you serve with it.

Mexican-Style Stuffed Portobello Mushrooms (Vegetarian or Vegan)

Mexican-Style Stuffed Portobello Mushrooms use the versatile, oversized mushroom cap and stuff it full of healthy ingredients, for a delicious vegetarian or vegan meal.


  • 4 Portobello mushroom caps
  • 2 tablespoons olive oil
  • 1/2 of a red onion, diced
  • 1/2 of a red bell pepper, chopped
  • 1 tablespoon chopped jalapeno pepper
  • 1 cup cooked quinoa, cooked
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned sweet corn, rinsed and drained
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 cup shredded cheddar cheese (use vegan version if you like)
  • .
  • 1 ripe avocado
  • Pinch of salt and pepper
  • 1 tablespoon lemon juice


  1. Turn oven on to 375F degrees.
  2. Arrange mushrooms on a baking tray lined with parchment paper, remove stems and gills from mushroom cups and set aside. You remove the gills by scraping gently with a butter knife or a spoon.
  3. 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.
  4. Remove skillet from the heat. Add cooked quinoa, black beans, corn, salt, garlic powder and cumin. Mix to combine.
  5. 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, until cheese melts. Remove from oven.
  6. While 'shrooms are baking, add avocado, salt, pepper and lemon juice to a bowl and mash with a fork. Serve on top of stuffed mushrooms.
  7. Serves 2 for dinner, or 4 for appetizer course.


Recipe source: By Fresh n' Lean, a national organic meal delivery service. Recipe and photo used with permission.

https://www.shockinglydelicious.com/mexican-style-stuffed-portobello-mushrooms/ [2]

This version is a recipe from Fresh N’ Lean [3], a national organic food delivery company.

pin this please!Pin the image below to your Pinterest board to save this recipe.Mexican-Style Stuffed Portobello Mushrooms easy recipe on ShockinglyDelicious.com


Other stuffed Portobellos you might like

Portobello Pizza low carb recipeVegetarian Portobello Pizza with Artichokes [4]

Boursin Mushrooms from Jean-Michel CousteauBoursin Mushrooms [5]

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