Fajita Stuffed Portobello Mushrooms
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Two Peas & Their Pod · by Maria Lichty★ 5.0 (2)

Fajita Stuffed Portobello Mushrooms

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 29%
CARBS 34G40% OF CAL
10G FIBER17G OTHER7G TOTAL SUGAR
FAT 19G49% OF CAL
6G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Portobello mushroom caps roasted and stuffed with sautéed peppers, onions, black beans, and cheese. All your favorite fajita flavors in one vegetarian dish.

mainmexicanbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 portobello mushrooms
  • 1 tablespoon olive oil or avocado oil
  • 1 small green bell pepper, (stemmed, seeded, and sliced)
  • 1 small red bell pepper, (stemmed, seeded, and sliced)
  • 1 small yellow bell pepper, (stemmed, seeded, and sliced)
  • 1 small red onion, (sliced)
  • 1 tablespoon fresh lime juice
  • 15 ounce can black beans, (rinsed and drained)
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded Mexican blend cheese
  • Guacamole
  • Pico de Gallo
  • Cilantro
  • Sour cream or plain Greek yogurt
PREP
10M
SODIUM
818MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.