Best 7 Black Bean And Sesame Stuffed Portobello Mushrooms Recipes

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In the realm of culinary delights, there exists a dish that tantalizes taste buds and captivates the senses: black bean and sesame stuffed portobello mushrooms. This culinary masterpiece seamlessly blends the earthy depth of black beans with the nutty aroma of sesame seeds, enveloped within the hearty embrace of portobello mushrooms. Embark on a culinary journey with us as we unravel the secrets behind crafting this exquisite dish, transforming ordinary ingredients into an extraordinary symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors. For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them. "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table," said Ms. Wenz. "To make up for it, the following year I made jumbo portobellos stuffed with beans, spinach, and I made them the star attraction of the meal."

Provided by Tara Parker-Pope

Categories     main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 large portobello mushrooms, stems removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
2 medium-sized shallots, chopped
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
2 cups spinach, chopped and tightly packed
1/4 cup vegetable or mushroom broth
1 1/2 cups cooked cannellini beans
2 tablespoons flat-leaved parsley, chopped
2 tablespoons breadcrumbs, plus more if desired
2 tablespoons nutritional yeast, plus more if desired

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
  • In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
  • In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 297 milligrams, Sugar 7 grams, TransFat 0 grams

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

WHITE-BEAN-STUFFED PORTOBELLOS



White-Bean-Stuffed Portobellos image

This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 10

6 large portobello mushrooms, stems discarded
1 teaspoon grated lemon zest, plus 2 tablespoons and 1 teaspoon lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 garlic cloves, minced
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
2 teaspoons fresh thyme leaves
2 thick slices crusty bread (from a 1-pound loaf), crusts removed
2 ounces feta cheese, crumbled
3 bunches spinach (about 3 pounds total), trimmed and washed

Steps:

  • Preheat oven to 400 degrees. Place mushrooms, stem side down, on a rimmed baking sheet. In a small bowl, whisk together 2 tablespoons each lemon juice and oil. Brush mushrooms with oil mixture; season with salt and pepper. Roast mushrooms until tender and beginning to release their juices, 15 minutes. Flip and drain juices from sheet. Reserve 2 mushrooms for tomorrow's lunch. Increase oven to 450 degrees.
  • Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add half the garlic and cook, stirring, until fragrant, 30 seconds. Add beans, 1 teaspoon thyme, and 1/4 cup water. Season with salt and pepper. Bring to a simmer, stirring occasionally, until liquid is almost evaporated, 3 minutes.
  • In a food processor, pulse bread until coarse crumbs form. Add 1 teaspoon oil and 1 teaspoon thyme; pulse to combine. Top each mushroom with 1/3 cup bean mixture. Reserve remaining beans for lunch. Divide cheese and breadcrumbs among each mushroom. Return sheet to oven and cook until breadcrumbs are golden brown, 5 minutes.
  • In a large skillet, heat 1 teaspoon oil over medium-high. Add remaining garlic and cook, stirring, until fragrant, 30 seconds. Gradually add half the spinach (reserve remaining spinach for lunch), season with salt and pepper, and toss until wilted. Add lemon zest and 1 teaspoon lemon juice and toss to combine. Serve spinach alongside stuffed mushrooms.

Nutrition Facts : Calories 329 g, Fat 11 g, Fiber 13 g, Protein 13 g

VEGETARIAN STUFFED PORTOBELLO MUSHROOMS



Vegetarian Stuffed Portobello Mushrooms image

I love stuffed mushrooms and these vegetarian stuffed portobellos are packed with flavor.

Provided by Nikki Finger

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 55m

Yield 4

Number Of Ingredients 11

½ cup water
⅛ cup dry red lentils
1 tablespoon olive oil, divided
8 baby portobello mushrooms, stemmed
½ cup finely diced onion
2 cloves garlic, finely diced
¾ cup shredded Cheddar cheese, divided
¼ cup crumbled feta cheese
⅛ cup shredded Parmesan cheese
¼ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 5 to 7 minutes.
  • Heat 1 teaspoon oil in a skillet over medium-high heat. Saute mushrooms in the hot oil until softened and liquid starts to cook out, 5 to 10 minutes. Remove from heat and place into a baking dish, cap-side down.
  • Heat remaining oil in a small pan over medium-high heat. Add onion and garlic and cook until onion is transparent and garlic fragrant, about 5 minutes.
  • Combine lentils, onion-garlic mixture, 1/4 cup Cheddar cheese, feta cheese, Parmesan cheese, parsley, salt, and pepper in a bowl. Stir until well mixed.
  • Fill mushroom caps evenly with mixture and top with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 15 to 20 minutes. Serve.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 10 g, Cholesterol 43 mg, Fat 16.2 g, Fiber 3.1 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 423.5 mg, Sugar 2.8 g

CORN AND BEAN STUFFED PORTOBELLO MUSHROOMS



Corn and Bean Stuffed Portobello Mushrooms image

Discover Corn & Bean Stuffed Portobello Mushrooms for a delicious meatless dinner option. These Corn & Bean Stuffed Portobello Mushrooms feature long-grain brown rice, fresh corn kernels, fresh cilantro and more.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 8

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3 Tbsp. TACO BELL® Taco Seasoning Mix, divided
1 cup cooked long-grain brown rice
1 cup fresh corn kernels
1 cup rinsed canned black beans
1/4 cup chopped fresh cilantro
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
6 portobello mushrooms (4 inch), stems and gills removed

Steps:

  • Heat grill to medium heat.
  • Spoon cream cheese spread into medium microwaveable bowl. Microwave on HIGH 15 sec.; stir in 2 Tbsp. taco seasoning mix. Add rice, corn, beans, cilantro and 1 cup shredded cheese; mix well.
  • Fold each of 6 (12-inch-long) sheets of heavy-duty foil to form a "nest" for each mushroom cap; spray with cooking spray. Place mushroom cap in each nest. Sprinkle insides of caps evenly with remaining taco seasoning mix; fill with rice mixture.
  • Grill 12 to 15 min. or until mushrooms are tender and rice filling is heated through, topping with remaining shredded cheese for the last 3 min.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 13 g

SESAME PORTOBELLO MUSHROOMS



Sesame Portobello Mushrooms image

Make and share this Sesame Portobello Mushrooms recipe from Food.com.

Provided by FDADELKARIM

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 large portabella mushrooms
2 tablespoons sweet rice wine
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon sesame oil

Steps:

  • Remove & discard stems from the mushrooms. Combine the remaining ingredients in a small bowl.
  • Brush both sides of the mushroom cap with the sauce mixture. Grill the mushrooms top side up on a covered grill over medium heat for 3-4 minutes.
  • Brush the tops with more sauce mixture then turn over, cook another 2 minutes.
  • Baste again then flip over. Continue to grill for another 4-5 minutes or until tender when pressed with a spatula.
  • Remove from the grill then cut diagonally into 1/2 inch thick slices.

BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS



BLACK BEAN AND SESAME-STUFFED PORTOBELLO MUSHROOMS image

Yield people

Number Of Ingredients 12

2 Tablespoons canola oil
4 large portobello mushroom caps, gills removed
Salt and freshly ground black pepper
1 clove garlic, chopped
1 red bell pepper, chopped
1 teaspoon finely chopped fresh ginger
2 cups cooked black beans
2 Tablespoons tahini paste
3 Tablespoons finely chopped fresh cilantro
1 Tablespoon low-sodium tamari soy sauce
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds

Steps:

  • Preheat the oven to 375 degrees F. Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the mushrooms, gill side up. Sear until browned, about 30 seconds. Turn over, season with salt and pepper, and cook 30 seconds longer. Remove the mushrooms from the skillet and set aside. Reheat the same skillet with the remaining 1 tablespoons canola oil over medium heat. Add the garlic and bell pepper and cook until softened, about 5 minutes. Stir in the ginger, beans, tahini, cilantro, tamari, and sesame oil. Cook, stirring, for 1 minute to combine and blend the flavors. Remove from the heat and set aside until cool enough to handle. Press about ½ cup of the stuffing mixture into each mushroom cap and sprinkle with the sesame seeds. Place the stuffed mushrooms in a lightly oiled baking dish. Cover and bake until the filling is hot and the mushrooms are tender, about 25 minutes.

Tips:

  • To save time, use pre-cooked black beans. Just be sure to rinse them well before using.
  • If you don't have sesame seeds, you can substitute another type of seed, such as sunflower seeds or chia seeds.
  • Feel free to add other vegetables to the stuffing, such as chopped zucchini, bell pepper, or corn.
  • If you don't have a grill, you can cook the mushrooms in a skillet over medium heat. Just be sure to grease the pan well so the mushrooms don't stick.
  • Serve the mushrooms immediately with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Black bean and sesame stuffed portobello mushrooms are a delicious and healthy vegetarian meal that can be enjoyed for lunch or dinner. They're also a great source of protein, fiber, and vitamins. So next time you're looking for a hearty and satisfying meal, give this recipe a try.

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