Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons white wine vinegar
  • 3 tablespoons + 1/2 teaspoon olive oil (divided)
  • 1/2 teaspoon salt (divided)
  • 1/2 teaspoon ground black pepper (divided)
  • 4 large portobello mushroom (stems removed)
  • 1 cup black beans (drained and rinsed)
  • 3/4 teaspoon ground cumin
  • 3 tablespoons minced cilantro + more for garnish
  • 2 cloves garlic (minced)
  • 1/2 red bell pepper (diced)
  • 1 jalapeno pepper (membranes & seeds removed, minced)
  • 1/2 cup cooked corn kernels
  • 2 ounces queso fresco (crumbled)
  • salsa (optional)
  • diced avocado (optional)

Instruction

  • In a large shallow dish, whisk together the white wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.
  • Add the mushrooms, turn to coat and let rest for 20 minutes.
  • Preheat the grill to medium-high heat. Brush the grill with canola oil.
  • In a medium bowl, combine black beans and olive oil. Mash with a fork until the black beans are crushed and the mixture starts to stick together.
  • Stir the cumin, ¼ teaspoon salt and ¼ teaspoon pepper into the black beans.
  • Heat the remaining ½ teaspoon olive oil in a medium skillet. Add the garlic and saute for 30 seconds.
  • Add the red bell pepper and jalapeño pepper, and cook, stirring occasionally, until the peppers are tender, about 3 minutes. Stir in the corn kernels.
  • Reduce the heat to medium-low and add the black bean mixture, stirring until the mixture is heated and combined.
  • Place the mushrooms on the grill, gill side down, and cook until the mushrooms are tender, 3 to 5 minutes per side (depending on the thickness of the mushrooms).
  • In the last 2 minutes of cooking, divide the black bean mixture and the queso fresco evenly between the 4 mushrooms.
  • Garnish the mushrooms with minced cilantro and serve immediately. Top with salsa and diced avocado, if desired.