a stuffed portobello mushroom on a white plate

These Stuffed Portobello Mushrooms are Jam-Packed with Sweet Potato and Black Beans for a Hearty Vegan Main

Grilled portobello mushrooms are the star of this filling vegan dish that comes together in just 30 minutes. With a nourishing filling of sweet potatoes and black beans, you’ll be hooked on the satisfying mix of textures. Plus, the salsa verde herb sauce lends a tangy hit of acidity to the dish that’ll have you scraping your plate clean.

a stuffed portobello mushroom on a white plateSweet Potato Stuffed Portobello Mushrooms with Salsa Verde

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2

Ingredients:
Salsa Verde:
1 cup cilantro leaves
½ cup mint leaves
1 tsp capers
Juice from 1 lime
1 tsp white wine vinegar
1½ tablespoons honey dijon mustard
2-3 mini pickles, or 1 regular sized pickle
Salt and pepper to taste

Stuffed Portobello Mushrooms:
1 large sweet potato, peeled and cubed
3 Tbsp olive oil
Salt and pepper to taste
1 cup canned unsalted black beans, drained and rinsed
2 large portobello mushrooms, stems and gills removed
Avocado, to serve
Arugula, to serve

Mise en place for stuffed portobello mushrooms on a marble countertop

Directions:
1. In a food processor, combine all ingredients for salsa verde. Puree until smooth and set aside.

2. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss sweet potatoes with olive oil, salt, and pepper to taste. Place on the baking sheet and bake for 25-30 minutes.

3. Once sweet potato is cooked, drain the black beans and season with salt to taste. Place sweet potato and black beans in a large bowl, then add in salsa verde and toss gently until the sweet potato and black beans are coated. Set aside and keep warm.

Related: This Easy Ethiopian Mushroom Stir-Fry Will Be Your New Fave Weeknight Meal

A mixture of sweet potato and black beans in a white bowl beside a small bowl of salsa verde for stuffed portobello mushrooms

4. Brush both sides of portobello mushrooms with olive oil and season with salt and pepper to taste. Heat a grill pan over medium heat and brush the pan with olive oil. Grill for 3-4 minutes on each side.

5. To serve the portobello mushrooms, top with avocado slices and arugula, finishing off with sweet potato and black bean filling.

Related: One Humble Can of Black Beans, Six Different Meals to Remember

A stuffed portobello mushroom on a white plate

Like Valerie’s stuffed portobellos? Try her vegan steak or vegan spinach and artichoke dip next.

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