Description
This Fajita-Stuffed Portobello Mushrooms recipe features hearty portobello caps roasted and filled with a flavorful blend of black beans, roasted bell peppers and onions, and melted Monterey Jack cheese. Topped with creamy yogurt and fresh cilantro, this dish is a delicious, colorful, and easy-to-make vegetarian meal perfect for a satisfying dinner or lunch.
Ingredients
Spice Mix & Oil
- ¼ cup extra-virgin olive oil
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- ¾ teaspoon granulated garlic
- ¾ teaspoon onion powder
Mushroom & Vegetables
- 8 medium (4-ounce) portobello mushroom caps, stems and gills removed
- 1 large red bell pepper, sliced ¼-inch thick (about 1½ cups)
- 1 small red onion, sliced ¼-inch thick (about 1 cup)
- ¼ teaspoon salt
Beans & Cheese
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 1 cup shredded Monterey Jack cheese, divided
Toppings
- ½ cup whole-milk plain strained (Greek-style) yogurt or sour cream
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
- Preheat Oven and Prepare Spice Oil: Preheat your oven to 425°F (220°C), placing oven racks in the top third and lower third positions. In a medium bowl, whisk together ¼ cup extra-virgin olive oil, 2 teaspoons chili powder, 1½ teaspoons ground cumin, 1½ teaspoons smoked paprika, ¾ teaspoon granulated garlic, and ¾ teaspoon onion powder until well combined.
- Brush Mushrooms with Spice Oil: Using about 3 tablespoons of the spice oil mixture, brush each of the 8 portobello mushroom caps evenly on the underside. Arrange the mushrooms stem-side down on a large baking sheet, ensuring they are spaced for even roasting.
- Toss and Roast Vegetables: Add the sliced red bell pepper and red onion to the remaining 1 tablespoon of the oil mixture in the bowl; toss to coat the vegetables thoroughly. Spread the bell pepper and onion in an even layer on a separate large rimmed baking sheet.
- Roast Mushrooms and Vegetables: Place the mushroom tray on the lower rack and the vegetable tray on the upper rack of the oven. Roast both until tender, about 20 minutes. Afterward, flip the mushrooms and sprinkle them with ¼ teaspoon salt to enhance flavor.
- Assemble the Fajita Filling: Drain and rinse the black beans thoroughly. Divide the beans evenly among each mushroom cap on the baking sheet. Sprinkle ½ cup of shredded Monterey Jack cheese over the black beans on all mushrooms.
- Add Roasted Vegetables and Cheese: Distribute the roasted bell pepper and onion mixture evenly over the mushrooms with beans and cheese. Top each stuffed mushroom with the remaining ½ cup shredded Monterey Jack cheese to create a cheesy crust.
- Bake Until Cheese Melts: Return the mushrooms to the lower oven rack and bake for about 8 minutes, or until the cheese is fully melted and bubbly.
- Finish and Serve: Remove the stuffed mushrooms from the oven. Top each with ½ cup of whole-milk plain strained yogurt or sour cream and sprinkle with 2 tablespoons of chopped fresh cilantro. Serve warm with lime wedges on the side for a tangy zest, if desired.
Notes
- You can substitute Greek yogurt with sour cream for a similar creamy topping.
- To make it vegan, use a plant-based cheese alternative and vegan yogurt or omit the dairy toppings.
- Remove mushroom gills carefully to prevent excess moisture during roasting.
- Use no-salt-added canned beans to better control sodium content.
- Serve with warm tortillas or a side of rice to turn it into a full meal.
- Adjust chili powder amount to control spiciness according to preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
