Black Bean Chili Stuffed Mushrooms

Difficulty: Easy-Medium

Serves 4


The weather is cooling down and my meal cravings have been leaning towards the more hearty side. The other day I kinda felt like chili but I also kinda felt like a mushroom so I thought I’d throw the two together. You could even do mini version of this with smaller mushrooms for a party platter! Yeah, that’d be super cute.


  • 4 large mushrooms, washed
  • 1 brown onion, finely chopped
  • 1 can black beans, drained
  • 1/2 cup corn kernels
  • 1 red capsicum, chopped
  • 1 can diced tomatoes
  • 1 tablespoon brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons cayenne
  • 4 tablespoons vegan sour cream (optional)
  • Chives to garnish


  1. Remove the stalks from the mushrooms and set aside.
  2. In a fry pan, sautee the onion for a few minutes before adding the black beans and vegetables.
  3. Add the tinned tomatoes, brown sugar and spices. Combine well and cook for 8-10 minutes.
  4. If the mixture becomes too thick, add some water until you get the desired consistency.
  5. In the meantime, grill the mushroom for about 5 minutes.
  6. Fill each mushroom with chilli mixture and top with the vegan sour cream and chives.


  • Mattheworbit @ James and Matt

    Yum! Like a less carby baked potato!

    • Chelsey

      Oh totally! And you could pop the chili in a tater if you wanted to 😉

  • Hannah

    Where do you buy your canned black beans from? I can never find them!

    • Chelsey

      Hi Hannah!

      If you can’t find canned you can always soak and boil before use. I get mine from health food stores, most in my area have them!