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Cowboy Mushrooms are more than just a meal; they represent a lifestyle that embraces the outdoors and the joy of cooking amidst nature. This dish fits seamlessly into outdoor cooking traditions, often enjoyed at campfires or backyard barbecues. The robust flavors of grilled mushrooms, combined with a medley of colorful vegetables, evoke a sense of adventure and camaraderie. Whether you’re sharing laughter with friends around a fire or enjoying a quiet dinner under the stars, Cowboy Mushrooms are a dish that brings people together.

Cowboy Mushrooms

Discover the mouthwatering flavors of Cowboy Mushrooms, the perfect dish for outdoor cooking enthusiasts! This easy-to-make recipe features portobello mushrooms stuffed with a vibrant mix of fresh vegetables, spices, and optional cheese, making it a delightful vegetarian option for summer BBQs or cozy dinners. Learn how to impress your friends and family with this nutritious and flavorful dish. Click through to explore the full recipe and elevate your outdoor cooking experience!
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Ingredients
  

1 lb large portobello mushrooms, stems removed

3 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

1 cup cherry tomatoes, halved

½ cup corn kernels (fresh or frozen)

1 cup black beans, rinsed and drained

½ cup shredded cheddar cheese (optional)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat your grill or grill pan over medium heat.

    In a bowl, whisk together the olive oil, minced garlic, smoked paprika, chili powder, salt, and black pepper.

      Brush the portobello mushrooms on both sides with the oil mixture, ensuring they are well coated. Place them on the grill, gill side down.

        Grill the mushrooms for about 5-7 minutes, until tender and grill marks appear. Flip them halfway through.

          While the mushrooms are grilling, combine the cherry tomatoes, corn, and black beans in a large bowl. Drizzle with remaining oil mixture and toss to coat.

            Once the mushrooms are done grilling, remove them from the heat and fill each mushroom cap with the tomato, corn, and black bean mixture.

              If using, sprinkle cheddar cheese on top of the filled mushrooms and return them to the grill for another 2-3 minutes to melt the cheese.

                Remove from the grill, garnish with fresh cilantro, and serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 10 min | 20 min | Serves 4

                    - Presentation Tips: Arrange the stuffed mushrooms on a rustic wooden platter, garnishing with extra cilantro for color, and serve the lime wedges for an added zesty touch.