Looking for a healthy lunch idea? These simple vegetarian black bean and corn stuffed portabella mushrooms are the perfect healthy option since you can make up a big batch on the weekend and enjoy them all week long. They also freeze great so you can double or triple the recipe and freeze the leftovers for lunch or dinner in a pinch.
To be honest, the inspiration for this recipe came from staring at a jar of leftover corn and black bean salsa in the fridge. It was on its last legs and I couldn't figure out what to use it for. I also had some portabella mushrooms that needed to be used so I ended up stuffing the mushrooms with the salsa and melting some cheese on top. While this was surprisingly good, I knew they could be better and starting working on this recipe. The base is a classic combination of red onion, bell peppers, black beans, and corn. Then instead of using a bunch of spices, I decided to just add canned chipotle peppers, which I absolutely love. Then some cheese and they are ready for the oven. You can add some extra veggies if you want - canned diced tomatoes, zucchini, spinach, or diced cauliflower would all be great.
Chipotle Black Bean and Corn Stuffed Portabella Mushrooms
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- 2 tsp. olive oil
- 1/4 cup red onion, diced
- 1 cup bell peppers, diced
- 2 U garlic cloves, minced
- 1 cup corn (fresh, frozen, or canned)
- 1 cup canned black beans
- 2 tbsp. chipotle peppers in adobo sauce, minced (or salsa)
- 8 U portabella mushrooms
- 1 cup part skim shredded mozzarella cheese
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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