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30-Minute Soyrizo-Stuffed Mushrooms Recipe

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4 from 3 reviews

Delicious and hearty 30-Minute Soyrizo-Stuffed Portobello Mushrooms topped with creamy guacamole, fresh tomatoes, and crunchy tortilla chips. This vegan-friendly recipe combines smoky grilled mushrooms with a flavorful soyrizo and pinto bean filling, perfect for a quick and satisfying meal or appetizer.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Guacamole

  • 1 cup mashed avocado
  • 3 tablespoons diced red onion
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice
  • Salt & pepper, to taste

Soyrizo-Stuffed Mushrooms

  • 4 large portobello caps, stems removed
  • 12 ounce package vegan soyrizo, organic
  • 15 ounce can pinto beans, rinsed and drained
  • 1 cup chopped fresh spinach
  • 1/2 cup crushed tortilla chips, divided
  • 1/4 cup halved cherry or grape tomatoes
  • 2 tablespoons roasted pepitas

Instructions

  1. Make Guacamole: In a small bowl, combine mashed avocado, diced red onion, chopped cilantro, and lime juice. Mash together until well mixed, then season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  2. Cook Soyrizo and Beans: Heat a medium sauté pan over medium-low heat. Add the vegan soyrizo and rinsed pinto beans, cooking for about 10 minutes. Stir occasionally to avoid sticking or burning, allowing flavors to meld.
  3. Grill Portobello Mushrooms: Preheat your grill to medium flame. Place the portobello caps on the grill and cook for 3-5 minutes on each side until they shrink slightly and develop nice grill marks.
  4. Assemble Mushrooms: After grilling, place mushrooms top-side-down on a baking sheet. Divide chopped spinach evenly among the caps, sprinkle with 1/4 cup crushed tortilla chips, then mound the soyrizo-pinto bean mixture into each one, pressing down lightly to fit the filling.
  5. Top and Serve: Place a generous dollop of guacamole on each stuffed mushroom. Garnish with cherry tomatoes, the remaining crushed chips, and roasted pepitas. Serve immediately while warm for the best flavor.
  6. Make-Ahead Option: For make-ahead preparation, grill mushrooms for a shorter time and omit guacamole topping when reheating. Reheat stuffed mushrooms in a 350°F oven for 15-20 minutes before serving, then add guacamole fresh.

Notes

  • You can substitute other types of vegan chorizo or sausage if soyrizo is unavailable.
  • For a spicier version, add chopped jalapeños to the guacamole or soyrizo mixture.
  • Grilling mushrooms adds a smoky depth, but you can also roast them in the oven if a grill is unavailable.
  • Leftover guacamole can be served as a dip with tortilla chips alongside the mushrooms.
  • Make sure to drain and rinse canned pinto beans to reduce sodium content and improve flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Mexican-Inspired
  • Diet: Vegan

Find it online: https://dishiary.com/30-minute-soyrizo-stuffed-mushrooms-recipe/