-
15
minPrep Time -
20
minCook Time -
35
minReady in -
4
perYield -
200
calCalories
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:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Gently clean the mushrooms with a damp cloth and brush both sides with olive oil. Season the inside with salt and pepper.
- In a bowl, mix black beans, corn, and vegan nacho cheese sauce. Fill each mushroom cap with the mixture.
- 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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