Black Bean and Walnut Stuffed Mushrooms with Balsamic Glaze

Large mushroom caps filled with a savory and flavorful mixture of black beans, walnuts, and herbs, then baked to perfection and drizzled with a tangy balsamic glaze. A delightful vegetarian snack or appetizer.

Prep Time

15 minutes

Total Time

45 minutes

Calories

355 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.36/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

8 Large Mushroom Caps(Cremini or Portobello)

£2.50

1cupBlack Beans(Cooked or canned, rinsed and drained)

£0.40

0.5cupWalnuts(Chopped)

£1.20

0.3cupOnion(Finely chopped)

£0.15

2clovesGarlic(Minced)

£0.10

2tablespoonsFresh Parsley(Chopped)

£0.30

1teaspoonFresh Thyme(Chopped)

£0.25

2tablespoonsOlive Oil( )

£0.15

2tablespoonsBalsamic Glaze(Store-bought or homemade)

£0.35

0.3teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

Total Cost

£5.45

£1.36 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2.
Remove stems from the mushroom caps and set aside. (Optional: Chop the stems and sauté them with the onions and garlic for extra flavor).
3.
In a large mixing bowl, mash the black beans slightly with a fork. Add the chopped walnuts, onion, garlic, parsley, thyme, salt, and pepper. Mix well to combine.
4.
Drizzle the mushroom caps with olive oil and season with salt and pepper.
5.
Spoon the black bean mixture into each mushroom cap, pressing down gently to pack it in.
6.
Place the stuffed mushrooms on the prepared baking sheet and bake for 25-30 minutes, or until the mushrooms are tender and the filling is heated through.
7.
Remove from oven and drizzle with balsamic glaze before serving.

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My Notes

Nutrition Information

Nutrition per serving (200g)

355 kcal / 1485 kJ

Carbs

27g

10% of RDA

Fat

24g

34% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

180 mg

8% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a richer flavor, sauté the chopped mushroom stems, onion, and garlic in a skillet with olive oil before adding them to the black bean mixture.

Add a pinch of red pepper flakes to the filling for a little heat.

To make a quick balsamic glaze, simmer balsamic vinegar in a saucepan over low heat until it reduces and thickens.

Grated Parmesan cheese can be added to the filling or sprinkled on top before baking for a non-vegan option.

Cooking Equipment

Oven

Baking sheet

Mixing bowl

Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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