Author Chelsey Amer, MS, RDN

Flavorful black beans, quinoa, spicy peppers and onions are stuffed into large mushroom caps to make this delicious weeknight meal. This veggie-heavy meal not only features immune-supporting mushrooms, but also vitamin C-rich peppers, protein-rich beans and quinoa, and antioxidant-filled cilantro and spices.

Recipe courtesy of Chelsey Amer, MS, RDN.

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  • 8 medium-sized portabella mushrooms
  • 1 15-ounce can low sodium black beans, drained and rinsed
  • ½ cup cooked quinoa
  • ½ red onion, finely chopped
  • ½ red bell pepper, chopped
  • ½ poblano pepper, chopped
  • 1 garlic clove, finely minced
  • ¼ cup cilantro, plus more for garnish
  • 1 ½ cups shredded Mexican blend cheese, divided
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon smoked paprika


  1. Preheat the oven to 400°F.
  2. Gently clean the exterior of the mushrooms. Using a spoon, gently scoop out the gills of the mushroom, cut off the stems and finely chop. Set gills and the chopped stems aside to add to the filling.
  3. Place the mushrooms gill-side down on a parchment paper-lined baking sheet. Bake for 15 minutes until mushrooms become soft and water accumulates on the pan. Drain the water and pat mushrooms dry.
  4. While the mushroom caps are roasting, in a large bowl mix together the chopped mushroom stems and gills with black beans, quinoa, red onion, red bell pepper, serrano pepper, garlic, cilantro, ½ cup shredded cheese, salt, pepper, chili powder, cumin and smoked paprika.
  5. Stuff filling into the mushrooms. Top with remaining shredded cheese. Bake for 5 minutes. Switch oven to broil for an additional 2 minutes. Top with cilantro before serving. Enjoy!

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