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Rice And Black Bean Vegan Stuffed Mushrooms
These easy rice and black bean stuffed mushrooms with sweetcorn and carrots are perfect as a starter or appetizer for Christmas and other special occasions! Healthy, made with simple ingredients and gluten-free, this plantbased finger food idea will impress all your guests.
Preheat oven to 200 degrees C/392 F. Cook your rice according to packaging instructions.
Meanwhile, remove the stems from the mushrooms. Chop the stems up finely as you will use them for the filling.
On a medium-high heat, sauté garlic and onion together with 1-2 tbsp vegetable broth until they start to soften. Then, add the chopped mushroom stems, grated carrot and fresh sweetcorn together with the spices (cumin, paprika, turmeric, salt and pepper) and tomato purée, sautéing until the mushrooms start to brown. At the last minute, stir in the rice and the black beans and continue stirring until the rice is fully coated in the spices.
Transfer the filling to the mushrooms and use your hands to pack it in tightly so that it doesn't fall apart* (see recipe notes). Bake them in the preheated oven for around 15 minutes until the rice starts to brown. After this, if you want to add cheese, do so and put the mushrooms back in the oven for around 5 more minutes, or until the cheese melts.
Serve straight away or store in the fridge in an airtight container for 3-4 days. These can be eaten hot or cold.
Calories: 28kcal, Carbohydrates: 5g, Protein: 1g, Sodium: 34mg, Potassium: 67mg, Vitamin A: 970IU, Vitamin C: 0.9mg, Calcium: 6mg, Iron: 0.3mg