Tex-Mex Stuffed Mushrooms


Mushrooms are another vegetable I thought I didn’t like. My earliest memory of trying mushrooms is when I was kid. I was at a sleepover and a half mushroom pizza was ordered . I did not like it! Becoming a vegetarian changed my taste buds and also allowed me to become more food adventurous. I cannot get enough of mushrooms now-a-days! I always have mushroom in the refrigerator.

Portobello’s can be stuffed with anything! Tex-mex style, to me, is very exciting. Spicy, lime-y, cilantro-y and tasty! I could definitely recommend to eat these with salad on the side so it is not so heavy. You will be full and satisfied! This is another recipe that looks like it is hard to make but it is not! I just like to write things out step by step so there is little to no confusion. I hope you enjoy!

Note About Optional Ingredients:

1. I have a Raw No-Bean Refried Bean recipe below. If you want to use actual refried bean recipe, go for it-and skip that step!

2. I have an Onion Layer recipe below. If you think its too much onion, go for it-and skip that step! (I love onions!)

The No-Bean Refried Bean & Onion Layer steps are listed after the Marinade instructions.

Tex-Mex Mushrooms MARINADE

  • 4 medium portabella mushrooms, stems removed and reserved for stuffing
  • 1 lime, juiced
  • 1 tsp cumin
  • 2 tbsp water
  • 1 garlic clove, mashed
  • 2 tsp onion powder

Tex-Mex Mushrooms Marinade Instructions

  1. All of the contents into a Ziploc bag and place in the refrigerator for at least 30 minutes.
  2. Bake cup-side down for 10 minutes (to remove moisture) at 375 degrees Fahrenheit.

OPTIONAL Ingredients:  No-Bean Refried Bean & Onion Layer


“RERIED BEANS” Ingredients, optional

  • ½ cup walnuts
  • 6 sundried tomatoes, soaked for at least 30 minutes
  • ½ tsp cumin
  • ¼ tsp chili powder
  • 1 pinch salt and pepper
  • 2 tbsp water

“Refried Beans” Instructions

  1. Add all of the ingredients to a food processor slowly adding the water in last and pulse.

ONION LAYER Ingredients, Optional

  • 1 small onion, slice into rings
  • ¼ cup water
  • 1 pinch sea salt, optional

 Onion layer Instructions

  1. In a small pan add all of the ingredients over medium-low heat, covered for about 5 minutes.



STUFFING Ingredients

  • ¼ tsp coconut oil or olive oil
  • ¼ red pepper, diced
  • 1 small onion, diced
  • 2 garlic cloves, mashed
  • 4 reserved mushroom stems, diced
  • ½ tsp cumin
  • ¼ tsp chili powder
  • ½ tsp paprika
  • 1 pinch salt and pepper
  • 1 handful spinach, roughly chopped
  • 1/2 cup brown rice, cooked
  • 2 tomatoes, diced
  • ½ cup vegetable broth, or water

 Stuffing Cooking Instructions

  1. In a medium pan add the oil, peppers, onions and garlic. Sauté for 5 minutes on medium heat.
  2. Add the mushroom stems and spices and sauté for another 5 minutes.


3.  Next, add brown rice and tomatoes. Toss together then add the spinach and vegetable broth.


4.  When the spinach is slightly wilted, turn off the heat.


  1. Place the mushroom, cup-side up.
  2. Add the onion rings, if desired, then add a dollop of refried beans.
  3. Scoop the stuffing mixture on top.
  4. Bake for 10 minutes 375 degrees Fahrenheit.

Avo-Fresco Topping


TOPPING Ingredients

  • 1 avocado hass, diced
  • 2 tbsp queso fresco cheese*
  • 2 tbsp fresh cilantro, chopped
  • ½ lime, juiced
  • ½ tsp oregano
  • 1 pinch salt and pepper

*For a vegan version leave out the fresco.

Topping Instructions

  1. Mix all of the ingredients in a bowl and place in the refrigerator until the mushrooms are done.

Tip: Best eaten with a fork and knife!




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