Vegan Nacho Stuffed Portobellos. Boom. Annnnddd I'm done writing this post. Nuff said.
Ok, ok, I'll write more about vegan nacho stuffed portobellos, but I think we both already know that this sounds like a very, very good idea.
Portobello mushroom caps are stuffed full of my melty stretchy gooey vegan nacho cheese, black beans, fresh tomato, and chopped sun-dried tomatoes, which I love as they add a little salty chewy bite.
Then the mushrooms can be baked or grilled. Your choice, both ways turn out great! And because we need to take this to the next level, (we always need to take things to the next level) top each stuffed mushroom with a big ol' dollop of guacamole, along with classic nacho toppings, black olives, cilantro, green onions, and jalapenos for a little kick.
Yes, yes, yes, this is a very good idea. It's a fiesta in your mouth.
These portobellos make a beautiful main. Serve along with some Mexican rice, corn on the cob, maybe a green salad, and even some tortilla chips to scoop up that extra guacamole. Omnomnom!
To make Vegan Nacho Stuffed Portobellos:
Prepare the nacho cheese according to directions. You can either use my recipe for Melty Stretchy Gooey Vegan Nacho Cheese here on the blog or you can use my recipe for Nacho Cheese Love (page 291) in Fuss-Free Vegan cookbook. Both are fantastic and vary just slightly in ingredients and flavour.
Once the cheese is cooked, add the black beans, tomato, and sun-dried tomatoes into the pot with the cheese and stir to combine.
Divide the nacho bean mixture evenly among the portobello mushrooms caps, filling each mushroom.
You can either bake or grill the portobellos.
To bake the portobellos: preheat your oven to 375F (190C). Bake the portobellos cheese side up on a large baking tray until the mushrooms are tender and begin to release juices, about 15 minutes.
To grill the portobellos: heat the grill and when hot, add the portobellos with the cheese side up. Slowly grill until the portobello is cooked all the way through, about 10 minutes.
Once cooked, finish the mushrooms by topping them with a big scoopful of guacamole each, then garnishing with black olives, cilantro, green onions, and jalapeno. Serve hot with sides of choice. Some nice side dishes to pair are rice, corn on the cob, a green salad, or some tortilla chips!
Vegan Nacho Stuffed Portobellos
Ingredients
- 1 recipe Melty Stretchy Gooey Vegan Nacho Cheese, or Nacho Cheese Love (page 201) in Fuss-Free Vegan
- 1 cup cooked black beans,, drained and rinsed well
- 1 small tomato, chopped
- 3 tablespoons sun-dried tomatoes,, chopped
- 6 portobello mushrooms,, stems removed
- 1 cup My Favourite Guacamole, (or other guacamole)
- ¼ cup black olive slices
- 1 handful cilantro,, roughly chopped
- 2 green onions,, chopped
- 1 jalapeno,, thinly sliced (optional)
Instructions
- Prepare the nacho cheese according to directions. Once cooked, add the black beans, tomato, and sun-dried tomatoes into the pot with the cheese and stir to combine. Divide the nacho bean mixture evenly among the portobello mushrooms caps, filling each mushroom.
- You can either bake or grill the portobellos. To bake the portobellos: preheat your oven to 375F (190C). Bake the portobellos cheese side up on a large baking tray until the mushrooms are tender and begin to release juices, about 15 minutes.To grill the portobellos: heat the grill and when hot, add the portobellos with the cheese side up. Slowly grill until the portobello is cooked all the way through, about 10 minutes.
- Once cooked, finish the mushrooms by topping them with a big scoopful of guacamole each, then garnishing with black olives, cilantro, green onions, and jalapeno. Serve hot with sides of choice. Some nice side dishes to pair are rice, corn on the cob, a green salad, or some tortilla chips!
Nutrition
Bon appetegan!
Sam.
Kat says
Are the portabellos the large, really large, or medium (about 2 &1/2inches across) size?
🙂
Jasson says
Fantastic recipe chef . Delicious . Thank you for your effort
Aura says
Thank you so, so much for the recipe. They were absolutely delicious! Making them again soon!
Sam Turnbull says
Glad you enjoyed!
Lianne says
Looks amazing. I want to make it but I'm wondering if you can give calories based on per tablespoon for the cheese sauce and guacamole - per serving a bit difficult...Thanks:)
Lianne
Sam Turnbull says
Hi Lianne, I don't know that information but you can copy and paste the recipe into a nutrition calculator. My Fitness Pal has features like that and so do some other sites. Enjoy!
Melissa says
Super yummy! I made it as is for me, and for the rest of the family that won't eat mushrooms, they had it as a burrito filling with Mexican rice.
Sam Turnbull says
Oooh great idea! So happy you enjoyed!
Tracey says
Quick question. Do you remove the stems & gills? Or just stems 🙂
Sam Turnbull says
Just the stems. You can remove the gills if you prefer but I don't mind them. 🙂
Tracey says
Ok, thank you!
Rena Roberts says
Hi Sam. I made this tonight with your cheese and guac recipes too and have to say, you were right. They went right over the top to the next level. They were wonderful. Thank you for another great recipe. Tomorrow we are having your steak as I have two left over, and the next day the beet burgers, which I made today. I know you said they'd be a little firm, but thats OK. Just a little taste said they were delish.. Thanks again.
Rena
Sam Turnbull says
Awesome!! Thrilled you are enjoying so many of my recipes, Rena! 😀
Srivani says
These were sooooo good. Super simple and so tasty. I love the idea of mixing the beans and tomatoes right into the cheese... brilliant! This would be great on baked potatoes too. Thanks Sam... yet another hit.
Sam Turnbull says
Oh yes, they would be fab on baked potatoes!! So very happy you enjoyed them, Srivani. 😀
Vin says
LOVE your opening commentary for this recipe; you are so freaking entertaining, Sam‼️
Are you using dry sun-drieds or those in oil?
Your fun “Fiesta in your mouth” line reminds me of someone who would swoon over deliciousness with the risqué, yet endearing term, “tummy cums”.
Sam Turnbull says
Haha! Thank you, Vin! I used the dry sun-dried tomatoes, but either kind would work for this recipe. Just shake off excess oil.
Andrea says
I love the looks of this but unfortunately I can’t do mushrooms. But I think 8. Going to do the cheese with the adding as an appetizer with chips it looks like a good substitute for rotelle cheese dip which I miss!
Sam Turnbull says
Awesome!
CHERYL TITCHER says
Sam,
I had a link to your holiday stuffed portobello mushrooms with vanilla bourbon cranberry sauce. I've made them several times and they are awesome. I want to make them again, but my link now takes me to the nacho stuffed portobellos.
Can you direct me to the other recipe?
Sam Turnbull says
I deleted that recipe as it was so old and not properly written, but you can still see it here. I would take a screenshot and save it though as it might not always be available. Enjoy!
CHERYL TITCHER says
Thank you!
Deb Zak says
Looks great. If we wanted to make the cheddar into pepper jack cheese, would you use dry or wet peppers? How much? I like spicy.
Sam Turnbull says
I would try fresh peppers. Maybe a mix of red bell peppers, and jalapeno peppers for spice. Enjoy!