Pinto-stuffed Portobellos

Oh Friday, am I glad to see you. Bring on this three day weekend that includes dinner with a friend, lots of running, plenty of Ellie time, and a dessert potluck!

I got some disappointing news on Wednesday morning and although I sort of knew it was coming, it still was not fun.  It did inspire me to go run 9 angry miles at 7:15 min/mile, which was  kind of cool (since I’m nowhere near that fast normally) but I’ll take a celebratory run over an angry run any day.

I had a little of this as well…

In the past when I got stressed, healthy eating immediately vanished from my priorities and I drowned my sorrows in some combination of chips, cheese, and chocolate.  This week, though, I’ve actually been motivated to cook relatively nutritious things.  There’s something really cathartic about chopping up an onion and throwing it into a sizzling pan.  I made a variation of this that included corn sauteed with garlic and chili powder.

Definitely not the last time I do that.

I also filled some portabello mushrooms with chunky refried pintos, and topped them with pepper jack cheese.  They’re pretty easy as well as being nice and filling.  Plus anything topped with melted pepper jack cheese is a win in my book.

Pinto-stuffed Portobellos


  • 6 portobello mushrooms, stems and gills removed
  • 2 tbsp grapeseed or other neutral oil (plus extra for the musrooms)
  • 1 onion, chopped
  • 1 poblano chile, chopped
  • 1 1/2 cups pinto beans (drained, but liquid reserved)
  • 1 tsp salt
  • 2 tsp chili powder
  • 6 small slices pepper jack cheese
  • chopped cilantro, for garnish


  1. Preheat the oven to 400 F.
  2. Drizzle a little oil on each mushroom and place stem side up on a parchment-lined baking sheet.
  3. Bake for 10 minutes, then remove and set aside.
  4. Heat the oil in a skillet and add the onions. Cook over medium for about 5 minutes, until soft.
  5. Add the poblano and beans, adding liquid a little at a time and mashing the beans slightly with the back of a spoon or a spatula. You want the mixture to be slightly chunky, so add liquid as needed so it doesn't get too dry. Stir in the chili powder and salt to taste.
  6. Pile the bean mixture onto the mushroom caps and top with a piece of cheese.
  7. Bake for about 5 more minutes, or until the cheese is melted.
  8. Remove from the oven and sprinkle with chopped cilantro.


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8 comments to Pinto-stuffed Portobellos

  • Jen

    i’ve never thought to use beans in stuffed portobellos but this combination sounds really good.

    i’m sorry you got bad news but glad you could take it out on the road. enjoy your long weekend.

  • Sorry you got bad news, but what a great run! I hope you felt better afterward. I know I usually do! Also both the portobello and the sweet potato dishes look yummy! I am definitely saving them both for later!

  • Moodles

    Sounds yummy.

  • When I’m stressed I tend to not eat – this is probably a healthier way to go.

  • I’m sorry to hear about disappointing news, but it sounds like you’re handling it well. Plus, there are always sweet Ellie smiles to make you feel better!

  • When I’m stressed I typically reach for a spoon and the peanut butter jar (and chocolate chips if I have any around) but…your way sounds much better and much more gratifying. Because then I just stress out MORE about what I’ve just ate and thus continues the vicious cycle. :P

    These stuffed mushrooms sound SUPER tasty! Somehow I never think to make portobellos which is just so sad!

  • Gina

    Made these tonight and they were so delicious and filling! Yum!

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