BBQ & Grill
Fajita Stuffed Portobello Mushrooms
These fajita-stuffed portobello mushrooms are the mash-up you’ve been waiting for! This flavorful vegetarian dish fills roasted portobello mushroom caps with fajita-style veggies and black beans, giving them a boost of fiber and protein. Top it off with melted cheese and Greek-style yogurt for a satisfying dinner.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- ¼ cup extra-virgin olive oil
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- ¾ teaspoon granulated garlic
- ¾ teaspoon onion powder
- 8 medium (4-ounce) portobello mushroom caps, stems and gills removed
- 1 large red bell pepper, sliced ¼-inch thick (about 1½ cups)
- 1 small red onion, sliced ¼-inch thick (about 1 cup)
- ¼ teaspoon salt
- 1 (15-ounce) can no-salt-added black beans, rinsed
- 1 cup shredded monterey jack cheese, divided
- ½ cup whole-milk plain strained (greek-style) yogurt or sour cream
- 2 tablespoons chopped fresh cilantro
- lime wedges for serving (optional)
Directions
- Preheat oven to 425°F with racks in top third and lower third positions. Whisk ¼ cup oil, 2 teaspoons chili powder, 1½ teaspoons cumin, 1½ teaspoons paprika, ¾ teaspoon granulated garlic and ¾ teaspoon onion powder together in a medium bowl.
- Brush 8 mushroom caps evenly with 3 tablespoons of the oil mixture; arrange stemmed-side down on a large baking sheet. Add sliced bell pepper and onion to the bowl with the remaining 1 tablespoon oil mixture; toss to coat. Spread in an even layer on a separate large rimmed baking sheet. Roast the mushrooms on the lower rack and the onions and peppers on the top rack until tender, about 20 minutes. Flip the mushrooms and sprinkle with ¼ teaspoon salt.
- Divide rinsed black beans evenly among the mushroom caps. Sprinkle ½ cup cheese over the beans. Divide the bell pepper mixture among the mushrooms. Top with the remaining ½ cup cheese. Bake on the lower rack until the cheese is melted, about 8 minutes. Top with ½ cup yogurt (or sour cream) and sprinkle with 2 tablespoons cilantro. Serve with lime wedges, if desired.
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