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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

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