ADVERTISEMENT

These Stuffed Portobello Mushrooms are Jam-Packed With Sweet Potato and Black Beans for a Hearty Vegan Main

a stuffed portobello mushroom on a white plate
PREP TIME
5 min
COOK TIME
25 min
YIELDS
2 servings

Grilled portobello mushrooms are the star of this filling vegan dish that comes together in just 30 minutes. With a nourishing filling of sweet potatoes and black beans, you’ll be hooked on the satisfying mix of textures. Plus, the salsa verde herb sauce lends a tangy hit of acidity to the dish that’ll have you scraping your plate clean.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

Like Valerie’s stuffed portobellos? Try her vegan spinach and artichoke dip next.

ADVERTISEMENT

Ingredients

Salsa Verde

1
cup cilantro leaves
½
cup mint leaves
1
tsp capers
Juice from 1 lime
1
tsp white wine vinegar
1 ½
Tbsp honey dijon mustard
2-3
mini pickles or 1 regular sized pickle
Salt and pepper to taste

Stuffed Portobello Mushrooms

1
large sweet potato, peeled and cubed
3
Tbsp olive oil
Salt and pepper to taste
1
cup canned unsalted black beans, drained and rinsed
2
large portobello mushrooms, stems and gills removed
Avocado, to serve
Arugula, to serve
ADVERTISEMENT

Directions

ingredients for sweet potato stuffed portobello mushrooms with salsa verde
Step 1

In a food processor, combine all ingredients for salsa verde. Puree until smooth and set aside.

Step 2

Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss sweet potatoes with olive oil, salt and pepper to taste. Place on the baking sheet and bake for about 30 minutes.

Step 3

Once sweet potato is cooked, drain the black beans and season with salt to taste. Place sweet potato and black beans in a large bowl, then add in salsa verde and toss gently until the sweet potato and black beans are coated. Set aside and keep warm.

A mixture of sweet potato and black beans in a white bowl beside a small bowl of salsa verde for stuffed portobello mushrooms
Step 4

Brush both sides of portobello mushrooms with olive oil and season with salt and pepper to taste. Heat a grill pan over medium heat and brush the pan with olive oil. Grill for about 4 minutes on each side.

Step 5

To serve the portobello mushrooms, top with avocado slices and arugula, finishing off with sweet potato and black bean filling.

A stuffed portobello mushroom on a white plate

Rate Recipe

Be the first to rate These Stuffed Portobello Mushrooms are Jam-Packed With Sweet Potato and Black Beans for a Hearty Vegan Main
ADVERTISEMENT