- Preparation time
- 10 mins
- Cooking time
- 15 mins
- 4 people
- August 1, 2016
Soyrizo-stuffed portobello mushrooms topped with creamy guacamole, juicy tomatoes and spicy chips!
I don’t know if you can tell, but these aren’t you’re average stuffed mushrooms. These babies are towers stacked high with amazing flavors and colors. You’ve got seasoned soyrizo mixed with pinto beans for a satiating base. Fresh spinach, creamy cool guacamole and spicy Jalapeño Nacho Beanfields Chips!
This post has been sponsored by Beanfields. Collaborations with companies make it easier for me to keep the free content coming for you!
- 1 cup mashed avocado
- 3 tablespoons diced red onion
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- Salt & pepper, to taste
- 4 large portobello caps, stems removed
- 12 ounce package (organic) vegan soyrizo
- 15 ounce can pinto beans, rinsed and drained
- 1 cup chopped fresh spinach
- 1/2 cup crushed Beanfields Jalape?o Nacho Chips, divided
- 1/4 cup halved cherry or grape tomatoes
- 2 tablespoons roasted pepitas
- Place all ingredients in a small bowl and mash together until combined, season with salt and pepper to taste. Refrigerate until ready to assemble.
- Turn your grill on to medium flame and wait for it to heat up.
- Place soyrizo and pinto beans in a medium saute pan over medium-low heat, cooking for 10 minutes, stirring occasionally to prevent browning.
- While soyrizo is cooking, grill portobellos for 3-5 minutes on each side, or until they have shrunken slightly and the grill marks are pronounced.
- Once the mushrooms are grilled, place them top-side-down, divide chopped spinach between the four caps, along with ? cup crushed Beanfields Jalape?o Nacho Chips, then heap the soyrizo-pinto filling into each one. You may need to mound it pretty high and press down slightly to fit it all.
- Place a hefty dollop of guacamole onto each 'shroom, setting aside extra for using while eating; then top with cherry tomatoes, remaining crushed chips and roasted pepitas. Serve immediately, while warm.
- You can make these ahead of time by grilling the mushrooms for a shorter amount of time and leaving the guacamole off when you reheat them in the oven at 350 for 15-20 minutes.