Mexican Stuffed Portabello Mushrooms with roasted corn, bell peppers, pepper jack cheese and spiced breadcrumbs.
Mexican Stuffed Portabello Mushrooms
Stuffed Portabello Mushrooms were a classic diet-friendly way to enjoy filling meals before all the new zero point proteins were added.
With a meaty texture most people are used to enjoying portabello mushrooms as burger patty alternatives, but we actually love roasting them or adding them to stir fries even more.
It also helps that with the new Freestyle plan we have many more zero point options.
These stuffed portabello mushrooms are really filling, full of delicious cheesy, toasty veggies with spiced breadcrumbs. Plus with roasted corn (I got mine from Trader Joe’s) you have almost no prep work needed before putting the mushrooms in the oven.
Some more of our Favorite stuffed portabello mushrooms:
- Chopped bell peppers, red onions, sliced olives, turkey pepperoni, spaghetti sauce and Trader Joe’s Lite Mozzarella cheese
- black beans, cooked quinoa, roasted corn, garlic, oregano and a teaspoon of olive oil
- lite cream cheese, diced green bell peppers, minced jalapenos, crumbled bacon
We love these stuffed mushrooms as is but you can also add in black beans to up the protein content. We’ve been enjoying adding in foods we didn’t used to get to enjoy as often because they were so high in points.
How to clean and prep portabello mushrooms?
- twist off the stem of the mushroom (you can chop this up finely and add it to the filling.
- scrape out the gills from the mushroom and discard.
- Wipe the top of the mushroom cap with a damp paper towel in case any loose dirt is on the cap.
Looking for more vegetarian options?
- Cashew Kale Salad
- Thai Peanut Zucchini Noodles (skip the chicken on this, it’s delicious as a vegetarian option!)
- 4 large portabello mushrooms
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon coarse ground black pepper
- 1/4 cup shredded pepper jack cheese 2%
- 1/4 cup breadcrumbs
- 1/2 red bell pepper minced
- 1/2 green bell pepper minced
- 1/2 cup roasted corn kernels
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- cooking spray
- Preheat the oven to 375 degrees.
- Remove the stem and scrape out the gills of the mushroom.
- Wipe the top of the mushroom cap with a damp paper towel.
- Add the portabello mushrooms to the pan and spray just a half a second with cooking spray.
- Add the rest of the ingredients in a bowl and toss.
- Scoop the filling onto each of the portabello mushrooms.
- Spray the top of each mushroom with canola oil spray for a half second.
- Bake for 20-25 minutes until the mushrooms are well browned and cheese is slightly melted.
Wow recipes look great. Now they. Have freestyle points
Yes! Definitely calculated for the freestyle plan 🙂
I just added this to my menu this week. I can’t wait! Tonight I’m making your chickpea stew I found on another site. Looking forward to more recipes!
I’m glad you liked the recipe and I hope you enjoy eating it! Gina’s site is amazing!
Not a great cook, so could you please tell me the temp of the oven for cooking the MEXICAN STUFFED PORTABELLO MUSHROOMS please.
Sure, 375 degrees 🙂