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Mexi Stuffed Portabello Mushrooms


  • For the Marinade:

  • 7 or 8 cloves of garlic, diced
  • 1/4 cup of an onion, diced
  • 1/3 cup balsamic vinegar
  • 1 cup olive oil
  • For the Filling:

  • 2 or 3 large Portabello mushrooms
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 1 tub of Better Bean Co Southwestern Pinto Beans


Add all of the ingredients for the marinade into a medium-sized bowl and stir well. Place the mushrooms (stems removed) in a dish and coat with the marinade. Let sit for 20 minutes. Add some cooking oil to a pot and heat on medium-high heat. Add the
diced onions and peppers. Let cook for about 7 minutes and add The Better Bean Co Southwestern Pinto Beans. Cook and stir the mixture for about four minutes. Place the marinated mushrooms on a baking sheet lined with foil. Add the bean mixture to the
open end of the mushrooms. Cover the mushrooms with foil and bake for 20 minutes at 425º Fahrenheit. Top the mushrooms with salsa, avocado slices, and chopped cilantro.

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margaux rathbun

Margaux J Rathbun, B.S., N.T.P. (Certified Nutritional Therapy Practitioner) is a passionate foodie who works as an International Media Nutritionist. After experiencing a serious health crisis in her early 20’s, Margaux created her website ( as a way to share her newfound nutrition knowledge with those interested in living a healthy and happy life.

Margaux’s mission is simple: to share her love of authentic wellness with the world. Her greatest joy is meeting with her fans and getting them excited about the topic of nutrition. Margaux’s approach to health and wellness has always been simple, straight-forward, and uplifting…because after all, it’s fun to feel fabulous with food!

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