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.

Ingredients

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

Instructions

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.

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

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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.

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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.

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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.

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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!

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