Fajita Stuffed Portobello Mushrooms
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
6 servings
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 portobello mushrooms
- 1 tablespoon olive oil or avocado oil
- 1 small green bell pepper, (stemmed, seeded, and sliced)
- 1 small red bell pepper, (stemmed, seeded, and sliced)
- 1 small yellow bell pepper, (stemmed, seeded, and sliced)
- 1 small red onion, (sliced)
- 1 tablespoon fresh lime juice
- 15 ounce can black beans, (rinsed and drained)
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded Mexican blend cheese
- Guacamole
- Pico de Gallo
- Cilantro
- Sour cream or plain Greek yogurt
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Preparation
Step 1
Preheat the oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside. With a spoon, gently scoop out the gills that are inside the Portobello mushrooms. Discard the gills and set the mushrooms aside.
Step 2
In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt and pepper.
Step 3
In a large cast iron skillet, heat the oil over medium-high heat. Add the peppers and onions; stir until the veggies are coated in the oil. Add the fajita seasoning and cook for 5 minutes, stirring frequently. Stir in the lime juice and cook for 2 minutes. The vegetables should be tender but still slightly crisp.
Step 4
Stir in the black beans and cilantro. Divide the pepper and bean mixture evenly between the portobello mushrooms. Sprinkle cheese evenly over the mushrooms.
Step 5
Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely; the cheese will brown quickly.
Step 6
Remove from the oven top with desired toppings. Serve warm.
Step 7
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