Southwest Style Stuffed Portobellos

I’m all about stuffing mushrooms these days! It’s a simple way to get dinner on the table, FAST! These Southwest Style Stuffed Portobellos are no exception!

Stuffed Mushrooms

I didn’t eat a stuffed mushroom until I was older. It was at a wedding and I was NOT impressed. Spongy, limp and just not right. After that, I didn’t really have a desire to ever make them. Why would I after that experience? But, let’s flash forward a few years later, shall we?

Southwest Style Stuffed Portobellos |

Revisiting Stuffed Mushrooms

A few years later I went to culinary school. I had a class where we learned about making appetizers, it had a fancier, French name, but you get the point. It was during that class that I figured out why those mushrooms I had at the wedding went wrong. And it was there that I learned how fabulous stuffed mushrooms could be! A much better experience! Delicious, flavorful and not spongy!

My New Version

These stuffed mushrooms are different from both the wedding version and the culinary school version. These are more of a home-style, family-friendly version. But utilizing some of the great techniques from all of those experiences. They’re full of flavor and super fun to eat. I even made them LIVE with my friends from The Taste of Tennis! But now it’s YOUR turn to make them! Give it a try and let me know what you think!

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Southwest Style Stuffed Portobellos |

Southwest Style Stuffed Portobellos

  • Author: Sara Haas
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Mushrooms with a Southwest-style kick! A little salsa, some fresh veggies, cheese and avocado is all it takes!


  • 8 large portobello mushroom caps, stems and gills removed
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ½ cup salsa, red or green, divided
  • 2 cups lightly packed baby spinach, chopped
  • 1 cup canned black beans, drained and rinsed
  • ½ cup chopped red bell pepper
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup crumbled cotija or feta cheese
  • 1 ripe avocado, diced
  • ¼ cup chopped cilantro


  1. Preheat the oven to 400’F and line a large baking sheet with foil. Brush tops of portobello caps with the oil and place them, stemmed-side-down, on the baking sheet. Sprinkle with salt. Roast for 15 minutes.
  2. Remove portobellos from the oven and carefully drain and discard any juices. Return to pan, this time, stemmed-side-up. Increase oven temperature to 450’F. Fill each cap with 1 tablespoon salsa then top each with spinach, beans, bell pepper, and both cheeses.  Return to the oven and bake until the cheese is melted and golden, about 10 minutes.
  3. Garnish with avocado, cilantro and remaining salsa just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner