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Vegan Nacho Stuffed Portobellos. Boom. Annnnddd I’m done writing this post. Nuff said.

Ok, ok, I’ll write more about vegan nacho stuffed portobellos, but I think we both already know that this sounds like a very, very good idea.

Portobello mushroom caps are stuffed full of my melty stretchy gooey vegan nacho cheese, black beans, fresh tomato, and chopped sun-dried tomatoes, which I love as they add a little salty chewy bite.

Then the mushrooms can be baked or grilled. Your choice, both ways turn out great! And because we need to take this to the next level, (we always need to take things to the next level) top each stuffed mushroom with a big ol’ dollop of guacamole, along with classic nacho toppings, black olives, cilantro, green onions, and jalapenos for a little kick.

Yes, yes, yes, this is a very good idea. It’s a fiesta in your mouth.

These portobellos make a beautiful main. Serve along with some Mexican rice, corn on the cob, maybe a green salad, and even some tortilla chips to scoop up that extra guacamole. Omnomnom!

To make Vegan Nacho Stuffed Portobellos:

Prepare the nacho cheese according to directions. You can either use my recipe for Melty Stretchy Gooey Vegan Nacho Cheese here on the blog or you can use my recipe for Nacho Cheese Love (page 291) in Fuss-Free Vegan cookbook. Both are fantastic and vary just slightly in ingredients and flavour.

Once the cheese is cooked, add the black beans, tomato, and sun-dried tomatoes into the pot with the cheese and stir to combine.

Divide the nacho bean mixture evenly among the portobello mushrooms caps, filling each mushroom.

You can either bake or grill the portobellos. To bake the portobellos: preheat your oven to 375F (190C). Bake the portobellos cheese side up on a large baking tray until the mushrooms are tender and begin to release juices, about 15 minutes. To grill the portobellos: heat the grill and when hot, add the portobellos with the cheese side up. Slowly grill until the portobello is cooked all the way through, about 10 minutes.

Once cooked, finish the mushrooms by topping them with a big scoopful of guacamole each, then garnishing with black olives, cilantro, green onions, and jalapeno. Serve hot with sides of choice. Some nice side dishes to pair are rice, corn on the cob, a green salad, or some tortilla chips!

4.67 from 9 votes Print Vegan Nacho Stuffed Portobellos Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Portobello mushrooms are stuffed with a homemade vegan nacho cheese filled with black beans and tomato. Bake or grill the mushrooms then top with guacamole for a fiesta in your mouth! Makes a great main when paired with Mexican rice and corn on the cob. Course: Main Course Cuisine: American, Canadian, Mexican Servings : 6 stuffed portobellos Calories : 218 kcal Author : Sam Turnbull • It Doesn't Taste Like Chicken Ingredients 1 recipe Melty Stretchy Gooey Vegan Nacho Cheese or Nacho Cheese Love (page 201) in Fuss-Free Vegan

1 cup cooked black beans, drained and rinsed well

1 small tomato, chopped

3 tablespoons sun-dried tomatoes, chopped

6 portobello mushrooms, stems removed

1 cup My Favourite Guacamole (or other guacamole)

1/4 cup black olive slices

1 handful cilantro, roughly chopped

2 green onions, chopped

1 jalapeno, thinly sliced (optional) US Customary - Metric Instructions Prepare the nacho cheese according to directions. Once cooked, add the black beans, tomato, and sun-dried tomatoes into the pot with the cheese and stir to combine. Divide the nacho bean mixture evenly among the portobello mushrooms caps, filling each mushroom. You can either bake or grill the portobellos. To bake the portobellos: preheat your oven to 375F (190C). Bake the portobellos cheese side up on a large baking tray until the mushrooms are tender and begin to release juices, about 15 minutes. To grill the portobellos: heat the grill and when hot, add the portobellos with the cheese side up. Slowly grill until the portobello is cooked all the way through, about 10 minutes. Once cooked, finish the mushrooms by topping them with a big scoopful of guacamole each, then garnishing with black olives, cilantro, green onions, and jalapeno. Serve hot with sides of choice. Some nice side dishes to pair are rice, corn on the cob, a green salad, or some tortilla chips! Nutrition Calories: 218 kcal | Carbohydrates: 22 g | Protein: 7 g | Fat: 12 g | Saturated Fat: 1 g | Sodium: 739 mg | Potassium: 559 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 400 IU | Vitamin C: 11.1 mg | Calcium: 25 mg | Iron: 2.3 mg Did you make this recipe? Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.

Bon appetegan!

Sam.