Best 2 Black Bean And Sesame Stuffed Portobello Mushrooms Recipes

Indulge in a culinary delight with our exquisite Black Bean and Sesame Stuffed Portobello Mushrooms recipe, a vegetarian masterpiece that tantalizes taste buds with its unique blend of flavors and textures. This delectable dish features hearty portobello mushrooms stuffed with a savory filling of black beans, roasted sweet corn, crunchy red bell peppers, and aromatic sesame seeds. Accompanying this main course are three equally enticing recipes: a refreshing Asian Cucumber Salad with a tangy dressing, a creamy Avocado Cilantro Sauce for an extra layer of richness, and a delightful Mango Salsa that adds a burst of tropical sweetness. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

STUFFED PORTOBELLO MUSHROOMS

Stuffed Portobello Mushrooms image

Provided by Harley Pasternak, M.Sc.

Categories Bean Cheese Dairy Leafy Green Mushroom Vegetable Bake Quick & Easy Spinach Fall Winter

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 portobello mushrooms
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Salt and black pepper
1 leek, thinly sliced and rinsed clean (white and light green parts only)
2 cups spinach leaves
1/2 cup canned white kidney or cannellini beans, drained and rinsed
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.

GRILLED PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE

Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce image

This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!

Provided by Tanya Demeris

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 38m

Yield 4

Number Of Ingredients 23

Ingredients

1 roasted red pepper, peeled and minced
2 tablespoons chopped shallot
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon chopped fresh mint
1 teaspoon lime juice
¾ teaspoon Dijon mustard
½ teaspoon minced fresh cilantro
½ teaspoon salt
¼ teaspoon red pepper flakes
1 pinch ground coriander
1 pinch ground black pepper
1 pinch cayenne pepper
2 cups canned cannellini beans
2 cups water, or as needed
2 teaspoons truffle oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 large portobello mushroom caps
4 teaspoons olive oil
½ cup vegetable broth
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 44.8 g, Fat 10 g, Fiber 12.5 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 1191.6 mg, Sugar 9.4 g

Tips:

To prepare the portobello mushrooms, remove the stems and use a spoon to scrape out the gills. Brush the mushrooms with olive oil and season with salt and pepper.
For the black bean and sesame filling, mash the black beans until they are mostly smooth, leaving some texture. Stir in the sesame seeds, green onions, cilantro, garlic, ginger, soy sauce, rice vinegar, and sesame oil.
Stuff the portobello mushrooms with the black bean and sesame filling. Top with shredded mozzarella cheese.
Bake the stuffed portobello mushrooms in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Serve the stuffed portobello mushrooms immediately, garnished with additional green onions and sesame seeds.

Conclusion:

Black bean and sesame stuffed portobello mushrooms are a delicious and healthy vegetarian meal that is easy to make. The mushrooms are packed with flavor from the black beans, sesame seeds, and herbs, and the cheese adds a touch of richness. This dish is perfect for a weeknight dinner or a special occasion. These stuffed portobello mushrooms are a great way to get your daily dose of vegetables. They are also a good source of protein and fiber, and they are low in calories and fat.