By Abrar Khan

Vegan Nacho Stuffed Portobellos

1 recipe Melty Stretchy Gooey 1 cup cooked black beans, drained and rinsed well 1 small tomato, chopped 3 tablespoons sun-dried tomatoes, chopped 6 portobello mushrooms, stems removed.


1 cup My Favourite Guacamole ¼ cup black olive slices 1 handful cilantro, roughly chopped 2 green onions, chopped 1 jalapeno, thinly sliced (optional).


Prepare the nacho cheese according to directions. Once cooked, add the black beans, tomato, and sun-dried tomatoes into the pot with the cheese and stir to combine.


Divide the nacho bean mixture evenly among the portobello mushrooms caps, filling each mushroom. You can either bake or grill the portobellos.


Image Credit:  Unsplash

To bake the portobellos: preheat your oven to 375F (190C). Bake the portobellos cheese side up on a large baking tray until the mushrooms are tender and begin to release juices, about 15 minutes.


To grill the portobellos: heat the grill and when hot, add the portobellos with the cheese side up. Slowly grill until the portobello is cooked all the way through, about 10 minutes.


Image Credit:  Hangry Women

Once cooked, finish the mushrooms by topping them with a big scoopful of guacamole each, then garnishing with black olives, cilantro, green onions, and jalapeno.


Serve hot with sides of choice. Some nice side dishes to pair are rice, corn on the cob, a green salad, or some tortilla chips!