Tomato and Black Bean Stuffed Portobello Mushrooms

I LOVE mushrooms! We’ve tried a number of different stuffed portobello mushroom recipes, all of which I’ve loved! When I saw this recipe, I thought it may be a good one to add to our selection. 

The flavor was wonderful! I was a little nervous when I finished making the stuffing because I thought I was a bit too seasoned BUT when it was paired with the portobello mushroom, it was the perfect balance. So yummy! The added asparagus was a nice touch as well :)

Substitutions/Additions made by Cooking After Class for Tomato and Black Bean Stuffed Portobello Mushrooms:

• I used quinoa instead of farro
• I couldn't find stewed black beans so I used a can of seasoned black beans instead

Tips from Cooking After Class for making Tomato and Black Bean Stuffed Portobello Mushrooms:

• We had enough "stuffing" for 6 portobello mushroom caps. Consider cutting back the recipe if you don't need as much or use the extra stuffing with more mushroom caps, eat it plain, or make it into a taco or wrap. 

RECIPE: Tomato and Black Bean stuffed Portobello Mushroom Cap with Asparagus Recipe

⭐⭐⭐⭐

Rating: 4 out of 5

Effort: Easy

Time: 20 minutes

Kids Comments: Pretty good :)

Make it Again: Yes, nice light meal with good flavor. 

all ingredients ready to go

Almost done with the “stuffing”

looks delicious