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Savory Vegetarian Stuffed Mushrooms Mushrooms served on a white platter.
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5 from 1 vote

Savory Vegetarian Stuffed Mushrooms

These Savory Vegetarian Stuffed Mushrooms are so delicious, moist and make the perfect appetizer for any meal or occasion!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mexican, Vegetarian
Diet: Vegetarian
Servings: 4
Calories: 232kcal

Ingredients

TOMATO SERRANO SAUCE

  • 4 roma tomatoes rinsed
  • ½ onion
  • 1 serrano pepper rinsed and stem removed
  • 2 garlic cloves peeled
  • salt and pepper to taste

STUFFED MUSHROOMS

  • 16 oz white or baby bella mushrooms rinsed and stems removed
  • ¾ cups can corn drained
  • 1 cup can black beans drained and rinsed
  • ½ red onion chopped
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • ½ bell green pepper chopped
  • 2 garlic cloves peeled and finely chopped
  • 2 tablespoon fresh cilantro chopped
  • 1 tablespoon butter
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • shredded mozzarella for topping
  • ½ teaspoon salt

Instructions

Tomato Serrano Sauce

  • Preheat oven to 350 degrees.  
    Take tomatoes, onion, serrano pepper and place all on a cookie sheet. Roast, charring on all sides for 15 minutes. 
    Remove from oven and blend all together with garlic in a food chopper or blender.
    Cook over medium heat in a saucepan for 5 minutes. Set aside.

Stuffed Mushrooms

  • Rinse mushrooms and chop about ¼ inch off the end of stems. (Removes rough ends)Break off stems with fingers and chop coarsely. Set aside.
  • In a skillet over medium heat, add butter and allow to melt. Add pepper, onion and garlic. Stir together. Cook for 4 minutes or until onions are translucent. 
    Add black beans, corn, chopped stems and all seasonings. Stir together. Cook for 2 minutes. 
    Remove from heat and allow to cool down for a few minutes in a bowl.
  • Now add the cilantro, sour cream and mayonnaise to bowl. Mix well.
  • Grease a baking sheet or baking pan and place mushroom caps. Fill all caps with mixture and top with shredded mozzarella. 
    Bake for 10-15 minutes at 350 degrees F or 176 degrees C.
  • When mushrooms are done top with tomato serrano sauce. Serve immediately.

Nutrition

Serving: 4g | Calories: 232kcal | Carbohydrates: 25g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 682mg | Potassium: 815mg | Fiber: 6g | Sugar: 8g | Vitamin A: 969IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 2mg