Stuffed Portabella Mushrooms with Corn and Black Bean Relish

Recipe courtesy of Diane Boyd and Recipe Redux


4 entrees or 24 appetizer servings


1 cup balsamic vinegar
1 clove garlic
4 large portabella mushrooms, wiped clean, stems and gills removed
2 Tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped red pepper
1 1/2 pounds firm tofu, coarsely chopped
1/3 cup fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 Tablespoons fresh cilantro
for the corn and black bean relish

2 T olive oil
3 cup fresh corn kernels (about 3 ears)
1 cup canned black beans, drained
3 T balsamic glaze
1 teaspoon sugar
1 T olive oil
salt and freshly gound pepper to taste


For the black bean and corn relish: Place olive oil in saute pan over medium high heat. Add the corn and saute until corn begins to brown. Add black beans and heat through. Remove from heat. Add balsamic glaze, sugar, olive oil, salt and pepper to taste. Mix with a slotted spoon and set aside at room temperature.

For the stuffed mushrooms: Preheat oven to 350 degrees F.

Stir the balsamic vinegar, and garlic together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour the balsamic vinegar mixture over the mushrooms, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for one hour.

Place olive oil in saute pan over medium high heat. Add onions, and red pepper. Saute until softened. Add tofu, lime juice, salt and cumin. Cook while stirring until mixture looks like scrambled eggs. Add cilantro.

Remove mushrooms from marinade and place in a baking dish top sides down. Spoon the tofu mixture evenly over the mushrooms and bake about 12 minutes. Top each stuffed mushrooom with roasted corn and black bean relish. Slice into wedges.


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