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Health

Vegan Nacho Stuffed Portobellos

Home
Vegan Nacho Stuffed Portobellos

15
min
Prep Time
20
min
Cook Time
35
min
Ready in
4
per
Yield
200
cal
Calories

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Vegan Nacho Stuffed Portobellos

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

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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