Get Your Vibes

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Southwestern Stuffed Portobello Mushrooms

Get Your Vibes

I am constantly coming up with plant-based meals that satisfy every meat eaters tastes.  I do this because a lot of the clients I work with are professional athletes and their physical exertion, but also appetite in general is something that a salad can’t always fill (depends who you ask though)!  When I speak to people who are having difficulty transitioning a lot of them mention they feel like their meals are miss the center piece on their plate that meat normally fills, so I am here to fix that! 

I really love mushrooms because they are so versatile, great texture and a filled with some amazing health benefits.  For starters they are high in B vitamins which helps with energy, metabolism, stress and much more.  They contain copper and selenium which help support, grow and develop connective tissue repair and aid in a healthy thyroid gland.  I could go on, but you get the point.  I have a lot of recipes where the superstar of the dish is the shroom and this is no different!  The flavor is spot on, the cumin gives it such a nice pop, its hearty and you can get creative with the side dishes, I decided to serve it with creamed corn and green beans.  Enjoy this plant-based meal, I hope you like it as much as I did!

Here is what you’ll need:

Serves 2

  • 2 large Portobello mushrooms

  • 1 can of black beans (BPA free can)

  • 1 red pepper

  • ½ sweet onion

  • 4 tablespoons of olive oil

  • ¼ cup of barbecue sauce (I used Annie’s vegan barbecue sauce)

  • 1 teaspoon of cumin

  • Garlic powder (to taste)

  • Salt

  • Pepper


Preheat oven to 375, gently clean the Portobello mushrooms and scrape clean the insides. Distribute the barbecue sauce evenly in the Portobello’s and add a dash of salt and pepper. Bake for 20 minutes. 

While the Portobello’s are baking, rinse the black beans in a strainer and set aside.  Chop the sweet onion and red pepper and sauté in pan with olive oil. Once the onion and pepper have caramelized a little add in the black beans, cumin, garlic powder, salt and pepper to your liking and combine.  Cover with lids and let the flavors cook together for 5-10 minutes.

 Take the Portobello’s out of the oven and put them on a plate.  Once plated add the black bean mixture evenly into the two Portobello’s.  I topped mine with the Get Your Vibes garlic cashew sauce and served it with a side of vegan creamed corn and green beans, and it also tastes really good with a side of sweet potatoes too, all the flavors work really well together! This dish is really hearty and with satisfy every vegan and meat eaters hunger!  

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