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Chipotle Black Bean and Corn Stuffed Portabella Mushrooms

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219 CALORIES 29g CARBS 8g FAT 14g PROTEIN
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Chipotle Black Bean and Corn Stuffed Portabella Mushrooms
Chipotle Black Bean and Corn Stuffed Portabella Mushrooms Recipe

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.

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The Recipe
Chipotle Black Bean and Corn Stuffed Portabella Mushrooms

Chipotle Black Bean and Corn Stuffed Portabella Mushrooms

PREP TIME: 5 Min
COOK TIME: 25 Min
TOTAL TIME: 30 Min
Appetizer
Dinner
Lunch
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4 Comments
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Ingredients

US METRICS
  • 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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Instructions

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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.

6 Green
3 Blue
3 Purple
MyWW® SmartPoints™ New!
Nutritional Facts
Serving Size: 2 mushrooms
Amount Per Serving
Calories 219
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
15%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 14mg
5%
Sodium 445mg
19%
Total Carbohydrate 29g
10%
Dietary Fiber 9g
34%
Sugars 10g
Protein 14g

* 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.

Chipotle Black Bean and Corn Stuffed Portabella Mushrooms
† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
4 Comments
On Chipotle Black Bean and Corn Stuffed Portabella Mushrooms
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Fadia Salah
April 28, 2016 - 13:44
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5
Delicious and filling! Loved it! :)
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Maurissa Jones
January 28, 2016 - 20:13
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4
These were awesome and kept very well in the fridge. I ended up using twice the stuffing per mushroom because some of my mushrooms had gone bad, but it worked out.
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Dawn Constantino
January 17, 2016 - 14:30
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4
I made these last night & they were very filling & very tasty!! I replaced the bell pepper with a diced zucchini bcuz my aunt is allergic & I used 1/2 the amount of the chipotle. (The whole amount is a little too spicy) Would definitely make these again!!! Thank you!!! :)
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Dawn Constantino
January 17, 2016 - 12:42
Add a Rating:
4
These were very filling & very yummy...I added a diced zucchini instead of the pepper since my aunt is allergic & only 1/2 the amount of the chipotle. I would definitely make these again!!
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