Enchilada Stuffed Mushrooms-portobello mushrooms filled with black beans, corn, bell pepper, enchilada sauce, and cheese. The entire family will love this quick and easy vegetarian meal.
Say hello to one of our favorite weeknight meals! Enchilada Stuffed Mushrooms are hearty, filled with veggies, and oh-so-cheesy.
These are similar to my Lasagna Stuffed Mushrooms, but enchilada style! They are comforting while also being vegetarian and gluten-free. I love using homemade enchilada sauce for the best flavor! You won’t even miss the tortillas. I promise!
Cooking with Portobello Mushrooms
Portobellos are super popular for grilling and cooking with! They have an amazing texture and are huge, so they’re perfect for filling.
They shouldn’t be washed, just patted with a paper towel before using. Once you buy, store them in a paper bag in the refrigerator (avoid airtight containers–the moisture will collect and cause them to spoil faster!).
All of these ingredients come together to create the most amazing meal!
- Portobello mushrooms – Look for large mushrooms that are about the same size.
- Olive oil – Avocado oil is another good option.
- Yellow onion – You can use red onion too!
- Bell pepper – Red is my favorite, but orange or yellow would also be good!
- Garlic – fresh is best!
- Frozen corn – If corn is in season, you can use fresh sweet corn.
- Black beans – I use a 15 oz can! It’s an easy way to use a pantry staple.
- Seasonings – Chili powder, cumin, paprika, salt, and pepper.
- Lime juice – so fresh!
- Cilantro – my favorite!
- Red enchilada sauce – I like homemade sauce, but store bought works just fine, too! If you need the recipe to be gluten-free make sure you are using gluten-free enchilada sauce.
- Monterey Jack or cheddar cheese – If you want a little kick you can use pepper jack.
- Guacamole or avocado – The perfect way to top the mushrooms off!
How to Make Stuffed Enchilada Mushrooms
- To prepare the mushrooms, twist off the stems. Scrape the black gills on the underside of the mushroom cap using the tip of a spoon.
- Set a wire rack on a large rimmed baking sheet. The mushrooms will get juicy as they cook in the oven so I cook them on a wire rack so they don’t get soggy.
- Make the filling and add the enchilada sauce and ½ cup of cheese.
- Divide the filling evenly between all of the mushrooms and top them with more cheese.
- Place the mushrooms on the wire rack and bake!
- If you want to brown the cheese on the top, put the pan under the broiler for 1 minute but keep a close eye out! The cheese will burn quickly!
- Pull them out and garnish with avocado or guacamole, cilantro, or salt and pepper. Serve them warm and enjoy!
Side Dish Suggestions
The mushrooms are full of flavor and pretty hearty, but if you want to serve a few side dishes on the side, here are a few of our favorites.
- Best Guacamole
- Easy Refried Beans
- Pico de Gallo
- Mexican Rice
- Cilantro Lime Rice
- Best Bean Dip
- Classic salsa with tortilla chips
- Mango Salsa or Pineapple Salsa
How to Store
The mushrooms are best eaten warm, fresh out of the oven, but they will keep in the refrigerator for up to two days. Let the mushrooms cool completely and then place them in a container.
To reheat, place the mushrooms in the microwave for 60 seconds or until heated through. You can also reheat the mushrooms in the oven. Preheat the oven to 350 degrees F and place the mushrooms on a wire rack and cook until the cheese is melted and mushrooms are warm, about 20 minutes.
More Mexican Vegetarian Recipes
- Black Bean & Quinoa Enchilada Bake
- Roasted Cauliflower Chickpea Tacos
- Skillet Vegetarian Enchiladas
- Stacked Sweet Potato & Black Bean Enchiladas
- Vegetarian Fajitas
Enchilada Stuffed Mushrooms
- 6 Portobello mushrooms
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 clove garlic, minced
- 1 cup frozen corn
- 15 oz black beans, rinsed and drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- 1 cup red enchilada sauce
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- Garnish: Cilantro, avocado or guacamole
- 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.
- In a large skillet, heat the olive oil over medium high heat. Add the onion and red pepper. Sauté until vegetables are tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute. Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, lime juice, and cilantro.
- Add the enchilada sauce and stir until combined. Stir in ½ cup of the shredded cheese.
- Divide the enchilada filling between the Portobello mushrooms. Top each mushroom remaining shredded cheese.
- 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. Remove from the oven and garnish with cilantro, avocado or guacamole. Season with salt and pepper. Serve warm.
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Photos by Dishing Out Health
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