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Salsa Marinated Stuffed Portobellos

  • Beginner
  • 4 servings
  • 1 hr 15 min
Baking Success Or Baking Mess


2/3 cup chunky salsa
1/3 cup Mazola® Corn Oil
1/4 cup red wine vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons garlic salt
1/2 teaspoon ground cumin seed
1/4 teaspoon black fine grind pepper
Stuffed Portobellos
4 large portobello mushrooms, gills removed
1 cup rinsed and drained, canned black beans
1/2 cup frozen corn
1/2 cup quartered grape tomatoes
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
1 cup cubed (1/2-inch) cheddar cheese


Whisk all marinade ingredients together in a small bowl. Set aside 3 tablespoons to use for the filling. Place mushrooms in a 1-gallon resealable plastic freezer bag and add marinade. Toss to mix well. Refrigerate and marinate for at least 30 minutes.

Combine black beans, corn, tomatoes, green onions, cilantro and cheese in a large bowl. Add reserved marinade.

Remove mushrooms from marinade and discard any remaining marinade. Portion filling into mushroom caps. Grill over direct low heat for 10 to 14 minutes until mushrooms are tender, filling is hot and cheese has melted. Serve immediately.

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