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Favourite BBQ Mexican Stuffed Portobello Mushrooms (Illustration)

The fiesta of flavours that top this succulent mushroom will be a party sensation!

Servings

6

Prep Time

15 min

Cook Time

7-10 min

BBQ Mexican Stuffed Portobello Mushrooms

Ingredients
  • 2 cups, grated 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 Cilantro
Preparation
  1. Preheat BBQ to 375F
  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.
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“Many’s the long night I’ve dreamed of cheese.” - Robert Louis Stevenson

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A wine flight is when one tests several small portions of varieties of wine. When preparing a wine and cheese flight start with a mild and pair with a crisp white, then move to older with a hearty red.

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