Stuffed Portabella Mushrooms with Corn and Black Bean Relish

Stuffed Portabella Mushrooms with Corn and Black Bean Relish

By posting this recipe I am entering a recipe contest sponsored by the Mushroom Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.

I’ve never been one to kiss and tell  and I believe maintaining a bit of mystery sustains excitement.  So on Wednesday afternoon, when I prepped some vegan stuffed  portabella mushrooms, I thought it unnecessary to reveal what I used when I swapped out the meat. However,  my daughter wouldn’t have it. Husband on the other hand, walked in,  grabbed a wedge of  my never been taste tested vegan stuffed portabella mushrooms like it was a slice of pizza (balsamic glaze dripping off his fingers), and inhaled it without even a mention of what he was eating. He still doesn’t know that I stuffed these babies with …shhh… tofu. But seriously, who would have thought! This vegan dish is delicious hot or cold, as an appetizer or entree. And not only that, it’s nutrient rich; providing vitamins (including vitamin D), minerals  and  protein for relatively few calories.

Using portabella mushrooms as a base for stuffing and topping (with or without meat) is one way to incorporate more vegetables into your diet. Another way is to chopped them and use them (or other mushroom varieties)  as meat extenders. Mushrooms blend wonderfully with lots of protein sources (including beef, pork, chicken, turkey and  fish). So I say you give it a try; then enter the Mushroom Council’s consumer recipe contest, ‘Swap It or Top It’ where you might win $5000!


Find out more about why mushrooms are Nature’s Hidden Treasure, and don’t forget to visit the links at the bottom of this post for more amazing recipes that keep mushrooming.

Stuffed Portabella Mushrooms with Corn and Black Bean RelishStuffed Portabella Mushrooms with Corn and Black Bean Relish

4 entrees or 24 appetizer servings

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Stuffed Portabella Mushrooms with Roasted Corn and Black Bean Relish

by Diane Boyd


  • 1 cup balsamic vinegar
  • 1 clove garlic
  • 4 large portabella mushrooms, wiped clean, stems and gills removed
  • 2 Tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red pepper
  • 1 1/2 pounds firm tofu, coarsely chopped
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 Tablespoons fresh cilantro

for the corn and black bean relish

  • 2 T olive oil
  • 3 cup fresh corn kernels (about 3 ears)
  • 1 cup canned black beans, drained
  • 3 T balsamic glaze
  • 1 teaspoon sugar
  • 1 T olive oil
  • salt and freshly gound pepper to taste


for the black bean and corn relish

1 Place olive oil in saute pan ove medium high heat. Add the corn and saute until corn begins to brown. Add black beans and heat through.

2. Remove from heat. Add balsamic glaze, sugar, olive oil, salt and pepper to taste. Mix with a slotted spoon and set aside at room temperature.

for the stuffed mushrooms

1. Preheat oven to 350 degrees F.

2. Stir the balsamic vinegar, and garlic together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour the balsamic vinegar mixture over the mushrooms, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for one hour.

2. Place olive oil in saute pan over medium high heat. Add onions, and red pepper. Saute until softened.

3. Add tofu, lime juice, salt and cumin. Cook while stirring until mixture looks like scrambled eggs. Add cilantro.

4.  Remove mushrooms from marinade and place in a baking dish top sides down.

5. Spoon the tofu mixture evenly over the mushrooms and bake about 12 minutes.

6. Top each stuffed mushrooom with roasted corn and black bean relish. Slice into wedges.

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Baked Tortilla Chips with a Hint of Lime inspired by the Love of the Sport

Baked Tortilla Chips with a Hint of LimeIMG_8217 IMG_8225IMG_8225IMG_8225IMG_8225IMG_8217My favorite taste testers have arrived! That’s right, and they’ve traveled over 1,000 miles to get here in search of warm weather on their Spring Break. Unfortuantely,  my son, Boomer,  and his wrestling teammates  from the University of Missouri haven’t found what they were hoping for.  But althought the temperatures are cold, their appetites are not!

Now before I share a wrestler inspired recipe, I want to reveal why I have grown to like this sport, aka grappling. You see, I didn’t always like it. Well, actually, I felt it didn’t like me. It often left me feeling disenchanted. Let me explain, first there was the writer from the newspaper who wrote a wrestling article that appeared in our local paper the year Boomer started wrestling (kindergarten). The writer’s conclusion, “This may be what gets  him (Boomer) in trouble when he’s all grown up.” Say what? I thought sports kept kids out of trouble! Then there was  the second grade teacher who couldn’t get over the fact my son was turning down a birthday cupcake on a Friday afternoon, in anticipaion of a Friday night weigh-in for a wrestling tournament he was participating in. Geez! And then the final heart breaker, when my son chose a  college wrestling career over golf and many of my  family members and friends asked “Why?”  So you see,  wrestling isn’t very well understood, and even associating with wrestling  has been a bit of a go.

So why do I like it?  I cannot honestly cheer for another sport with the same intensity that I do for wrestling. I don’t get goosebumps before the kickoff of any big game.  I have no feelings for a bunch of men (whom I don’t know) running up and down the hardcourt. But  I do get butterflies before the NCAA wrestling tournament. Thoughout the years, I have come in contact with countless wrestlers. I have seen them injured, seen them healthy. I have housed them, cooked for them, washed their clothes. I have seen them on their good days and their bad. I’ve watched them evolve from awkward middle schoolers to powerful collegiate athletes. Some have gone on to become All Americans, National Champions  and even Olympians. Yet, they remain down to earth. I credit their humble sport for this.  Yes, passion for the sport is something they all exhibit. The sport offers limited money and /or material gains, but garners intangle rewards that teach the athletes life lessons.  They wrestle for one thing: the satisfaction of the effort.

While many cheer for the colors of their school, I cheer for those I have watched battle against the odds. Those whose journey I have been a part of.  One of the significant parts of the journey for wrestlers is managing weight, which brings me to the recipe I am sharing today.  Wrestlers must be smart about how they fuel their bodies and I’m all for  fitting in some of the wrestlers favorite foods, including cupcakes. And yes, I do have a recipe for that! But  today I sharing my  a recipe for tortilla chips. These are baked, saving calories for the weight conscience wrestler or anyone else loking for an indulgent snack minus some of the calories.

Baked Tortilla Chips with a Hint of Lime

Baked Tortilla Chips with a Hint of LimeBaked Tortilla Chips with a Hint of Lime

by Diane Boyd


  • 10 6-inch corn tortillas
  • 1 Tablespoon canola oil
  • 1/2 teaspoon sea salt
  • juice from 1/2 lime (about 1 tablespoon)


1. Preheat oven to 350 degrees F.

2. Cut tortillas in half and then in quarters.

3. Spread tortillas in a single layer on a baking tray.

4. Using a mister lightly spray tops of tortillas with oil (or use a brush and brush lightly) and then season with sea salt.

5. Drizzle with lime juice.

5. Bake for 25-30 minutes until tortilla chips turn crisp and golden.

6. Remove from oven. Allow to cool and serve with salsa.

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