Portobello mushroom caps are stuffed full of my melty stretchy gooey vegan nacho cheese, black beans, fresh tomato, and chopped sun-dried tomatoes, which I love as they add a little salty chewy bite.

Then the mushrooms can be baked or grilled. Your choice, both ways turn out great! And because we need to take this to the next level, (we always need to take things to the next level) top each stuffed mushroom with a big ol’ dollop of guacamole, along with classic nacho toppings, black olives, cilantro, green onions, and jalapenos for a little kick.


  • 1 recipe Melty Stretchy Gooey Vegan Nacho Cheese or Nacho Cheese Love (page 201) in Fuss-Free Vegan
  • 1 cup cooked black beans, drained and rinsed well
  • 1 small tomato, chopped
  • 3 tablespoons sun-dried tomatoes, chopped
  • 6 portobello mushrooms, stems removed
  • 1 cup My Favourite Guacamole (or other guacamole)
  • 1/4 cup black olive slices
  • 1 handful cilantro, roughly chopped
  • 2 green onions, chopped
  • 1 jalapeno, thinly sliced (optional)


  1. Prepare the nacho cheese according to directions. Once cooked, add the black beans, tomato, and sun-dried tomatoes into the pot with the cheese and stir to combine. Divide the nacho bean mixture evenly amoung the portobello mushrooms caps, filling each mushroom.
  2. You can either bake or grill the portobellos. 
  3. To bake the portobellos: preheat your oven to 375F (190C). Bake the portobellos cheese side up on a large baking tray until the mushrooms are tender and begin to release juices, about 15 minutes.
  4. To grill the portobellos: heat the grill and when hot, add the portobellos with the cheese side up. Slowly grill until the portobello is cooked all the way through, about 10 minutes.
  5. ......
  6. .........

Post a Comment