• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in
  • 4
    per
    Yield
  • 200
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan, Gluton-Free
  • Allergens:None
  • Seasons:All
  • Cuisines:American
  • Courses:Main or Appetizer

Recipe Description

These Vegan Nacho Stuffed Portobellos are a dream come true for anyone craving a fusion of savory flavors and hearty textures. Each mushroom cap is generously filled with a spicy, creamy mix of black beans, corn, and vegan nacho cheese, then baked to perfection. Topped with fresh avocado, jalapeños, and a sprinkle of cilantro, each bite delivers a burst of flavors that’s irresistibly delicious and satisfying.

Ingredients

  • 4 large Portobello mushroom caps, stems removed
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1/2 cup vegan nacho cheese sauce
  • 1 avocado, diced
  • 1 jalapeño, thinly sliced
  • Fresh cilantro, for garnish
  • Salt and pepper, to taste
  • Olive oil, for brushing

Steps:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Gently clean the mushrooms with a damp cloth and brush both sides with olive oil. Season the inside with salt and pepper.
  3. In a bowl, mix black beans, corn, and vegan nacho cheese sauce. Fill each mushroom cap with the mixture.
  4. Bake for 20 minutes, or until mushrooms are tender and the filling is heated through. Top with diced avocado, jalapeño slices, and cilantro before serving.

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