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Mushroom stuffed with spiced beans

This mushroom stuffed with spiced beans  is perfect for  a vegan or vegetarian meal, served with some boiled rice, bread or salad on the side. Alternatively, you could serve it as a side dish - it would go well with steak, pork or chicken.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 large chestnut mushroom
  • 1 tsp olive oil
  • 1 shallot or ½ red onion
  • 1 clove of garlic chopped
  • ½ red bell pepper
  • ½ tsp smoked paprika
  • 1 pinch or more cayenne
  • ½ tsp cumin powder
  • ½ tsp dried oregano
  • 1 Tbsp tomato purée
  • ½ small tin of corn
  • ½ tin beans black, kidney or brown
  • 1 Tbsp chopped coriander leaves
  • 4 Tbsp grated cheese Manchego or plant-based alternative

Method
 

  1. Preheat the oven to 180°C or put the grill setting to medium.
  2. Cut out the stalks of the mushrooms, then chop these finely. Put the mushroom onto a greased baking tray.
  3. Finely chop the onion and garlic. Cut the red pepper into tiny cubes.
  4. Heat the oil in a frying pan and gently soften the onion, garlic, mushroom and red pepper pieces. This should take about 8 minutes.
  5. Add the herbs and spices, stir for a minute then stir in the tomato purée. Add the drained beans and corn. Add a drop of water. Cook for a couple of minutes, while stirring. You should get a thick filling - the tomato "sauce" should not be runny, so reduce it if needed.
  6. Turn off the heat and stir in the chopped fresh coriander.
  7. Stuff the mushrooms with the filling, and scatter the grated cheese on top.
  8. Bake or grill in the oven until the cheese has melted.
  9. Serve warm.