Chipotle Black Bean and Corn Stuffed Portabella Mushrooms - Slender Kitchen

Chipotle Black Bean and Corn Stuffed Portabella Mushrooms

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(6 Old SmartPoints™) (6 PointsPlus®)

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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.

Prep Time

Chipotle Black Bean and Corn Stuffed Portabella Mushrooms

Prep Time: 
Cook Time: 
Total Time: 


  • 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

Nutritional Facts

Serving Size: 
2 mushrooms
Amount Per Serving
Calories 219
Calories from Fat 71
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 14mg
Sodium 445mg
Total Carbohydrate 29g
Dietary Fiber 9g
Sugars 10g
Protein 14g


  1. Preheat the oven to 375 degees.
  2. Heat the olive oil over medium high heat. Add the onions and peppers. Cook for 6-8 minutes until translucent. Add the garlic, black beans, and corn. Cook for 1-2 minutes until fragrant. Add the chipotle peppers. Season with salt and pepper.
  3. Remove the stems from the mushrooms. Season with salt and pepper. Place on a foil lined baking sheet. Divide the black bean and corn mixture among the mushrooms. Top with 2 tbsp. of cheese.
  4. Bake for 18-20 minutes until cheese is melted and mushrooms are tender. Broil for the last 1-2 minutes to brown cheese if desired.
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Chipotle Black Bean and Corn Stuffed Portabella Mushrooms
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