Skip to main content

BBQ Mexican Stuffed Portobello Mushrooms

The fiesta of flavours that top this succulent mushroom will be a party sensation!
15 min
prep time
7-10 min
cook time


Monterey Jack
2 cups
Black Diamond® Monterey Jack
6, stem removed
Portobello mushrooms
6 tsp
Olive oil
12 slices
Pickled jalapeño
1 small, diced
White onion
1 3/4 cups, drained
Small can of corn
1/2 cup, drained and rinsed
Canned black beans
2 Tbsp
Mexican taco seasoning
9, cut in half
Cherry tomatoes
6 sprigs + 2 Tbsp chopped


  1. Preheat BBQ to 375
  2. On medium high heat, add two tsp of olive oil to a small pan.
  3. Add in the onions, corn and beans and sauté for three minutes.
  4. Season with the taco spice, remove from the heat and stir in the chopped cilantro.
  5. On a cookie sheet, place each portobello mushroom stem side up and drizzle with remaining olive oil.
  6. Top each mushroom with onion mixture, 3 cherry tomato halves and 1/2 cup of shredded Black Diamond® Monterey Jack cheese.
  7. Place each mushroom on the BBQ and cook for 3-5 minutes until the cheese has melted and mushrooms are cooked.
  8. Remove from the BBQ and place on a plate. Garnish with pickled jalapeños and a sprig of cilantro.

Learn More About This Cheese

Monterey Jack

Monterey Jack
more information
Monterey Jack