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Vegan Mexican-style stuffed mushrooms

These vegan Mexican-style stuffed mushrooms can be made in two sessions – first the filling, which you can rest or chill for a while, then the filling & baking the mushrooms. So it’s an ideal meal on busy or lazy days. Serve it with a crispy salad and chips or tortilla on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large portobello mushrooms
  • 1 small red onion
  • ½ red pepper
  • 1 clove of garlic
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ½ tsp chipotle paste
  • ½ tsp tomato purée
  • 2 tomatoes chopped
  • ½ tin black beans
  • 1 cup vegan mince
  • 1 Tbsp chopped coriander
  • Salt and pepper

Method
 

  1. Cut out the stalks of the mushroom, then chop them up.
  2. Finely chop the onion, garlic and red pepper.
  3. Heat some oil in a pan, then gently sauté the chopped veggies for 5-8 minutes.
  4. Stir in the spices, then the chipotle paste, tomato purée and chopped tomatoes. Season with salt and pepper. Put the lid on and cook for 5 minutes. Add the vegan mince (this you might have to pre-fry, depending on the product) and the drained beans. Add a drop of water if it’s too thick (it shouldn’t be too soupy either), and cook for another 5-10 minutes. Turn off the heat, then let it cool.
  5. Heat the oven to 180°C, and lightly grease a baking sheet.
  6. Fill the mushrooms with the stuffing, then place them onto the baking sheet. You can scatter some grated cheese or vegan alternative on top, if you like.
  7. Bake for 15 -20 minutes until golden.
  8. Serve warm.