Southwest Pasta Salad Stuffed Mushrooms

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

If you’re looking for an easy pasta salad recipe, try these  Southwest Pasta Salad Stuffed Mushrooms. They make for one fantastic meatless main dish that’s on the table in 30 minutes! Serve slightly warm and topped with melted cheese!

Southwest Pasta Salad Stuffed Mushrooms4

Isn’t it funny how our tastebuds change over the years? When I was a kid, I loved mushrooms. I mean I totally LOVED them. I loved them so much that I would eat them raw. Then I gradually grew out of my love for mushrooms and by the time I was starting high school, I hated them. I hated them with a passion. I couldn’t even eat anything that a mushroom had touched because I could still taste that mushroom flavor. Ordering a works pizza without mushrooms was a must because picking them off the pizza just wasn’t acceptable to me.

Southwest Pasta Salad Stuffed Mushrooms

But then fast forward to oh, the year 2006. It was the year that I met Ken. We went on a date to an Italian restaurant and he encouraged me to try a dish with mushrooms. I don’t know if I was trying to impress him or what but I decided to jump out of my food comfort zone and order a mushroom dish. I can’t remember exactly what it was that I ordered. It was a creamy pasta dish with chicken and mushrooms. It was from Romano’s Macaroni Grill so if you know the dish I’m speaking of, let me know below! It was good! This dish caused me to become a mushroom lover again. And it kinda turned me into a stuffed mushroom crazy woman. Not really. But I totally love stuffed mushrooms and can eat them the same way I can eat cookies – one right after the other. Except that I don’t feel as guilty when eating stuffed mushrooms.

Southwest Pasta Salad Stuffed Mushrooms

A couple weeks ago, while shopping at Wal-Mart, I came across Kraft Pourables Classic Ranch Dressing. Seriously, the new Kraft Pourables have been reinvented with a new, better taste! The Classic Ranch is now creamier, with more buttermilk and savory herbs!

unnamed.jpg

I picked up a bottle and thought about making either an easy skillet meal or a pasta salad recipe with it. Because, you know, #FoodDeservesDelicious ingredients.

Southwest Pasta Salad Stuffed Mushrooms

I opted for the pasta salad recipe because it is easier to make and only requires me to use my oven for about 5 minutes. I try to use my oven as little as possible during the summer time. I wanted to kick up the creativity with my pasta salad so I decided to stuff some of it into portobello mushroom caps. Best idea ever! Portobellos are a great alternative to meat and considering that I’m trying to quit eating meat, I figured they would be a great accompaniment to the pasta salad. These Southwest Pasta Salad Stuffed Mushrooms are basically side dish meets main dish. You have the meaty mushroom paired with the delicate pasta salad.

Southwest Pasta Salad Stuffed Mushrooms

It’s easy to make this salad and you can alway prep the salad the day before you intend to make the mushrooms. Prepping ahead of time makes for easy weeknight meals. This recipe calls for charred corn. You can easily char your corn on a grill, in a skillet or by using your broiler. The only other thing you’ll need to cook are your mushrooms. I cooked mine on a skillet. Once your done with the corn and the mushrooms, you’ll toss your sauce together, throw in the veggies and cheese, mix well and then stuff those mushroom caps! You’re definitely going to have leftover pasta salad but who doesn’t love having leftover pasta salad laying around, waiting to be devoured? Enjoy the recipe!

5.0 from 2 reviews
Southwest Pasta Salad Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 3-4
Ingredients
  • 3 C mini shell pasta, cooked
  • ½ C charred corn (about 2 small husks)
  • 3-4 portobello mushroom caps, or more if you'd like to make more
  • 1 tbsp adobo sauce (this is the sauce that comes in a can of chipotle peppers in adobo sauce)
  • 2 tbsp diced green chilis
  • 1 tsp of your favorite hot sauce
  • ½ C Kraft Pourables Ranch Dressing
  • ½ C cooked black beans (I used organic canned that were drained and rinsed)
  • ½ C shredded cheese, plus more for topping
  • 4 tsp chopped fresh chives, divided
  • Chopped fresh cilantro for garnish
  • 2 tbsp olive oil
Instructions
  1. Cook the mushrooms: In a skillet over medium heat, heat the olive oil and 2 tsp of chives. Add the mushrooms, stems facing up, and cook for 3-4 minutes. Flip and cook for 3-4 more minutes. Remove from the skillet and set aside.
  2. Prepare the pasta salad: in a mixing bowl, whisk together the ranch dressing and chipotle adobo sauce. Add the diced green chilis, remaining chives, black beans and charred corn. Place the pasta in a large bowl and then pour the sauce and veggies over top. Mix in the shredded cheese.
  3. Assemble the mushrooms: Preheat your oven to 325. Line a baking sheet with parchment paper and place the mushrooms on the sheet. Top with about ½ C of the pasta mixture and then sprinkle with cheese. Place in the oven until the cheese is just melted, about 5 minutes. Remove from the oven and sprinkle with cilantro.
  4. Store any remaining pasta salad in your fridge for up to 5 days.
Notes
You can make more than 3 stuffed mushrooms. You could probably do 6-8 and still have some pasta salad leftover. That's the beauty of this recipe!
Nutrition Information
Serving size: 1 stuffed mushroom

Southwest Pasta Salad Stuffed MushroomsSouthwest Pasta Salad Stuffed Mushrooms3wmSouthwest Pasta Salad Stuffed Mushrooms

Share on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Comments

  1. says

    So timely, I had portobellos last night and made note that I need to make them more often! Pinned and making! Thanks Julie!

    • says

      Ya know, I need to make them more often too. I love to throw them on the grill and have grilled portobello “burgers”. I bet whatever you had with them was great too. Thanks for stopping by and for the pin, Paula! :)

    • says

      Thank you, Zainab! The pasta salad is great, as are the mushrooms! I LOVE a big ole portobello, with or without pasta, but the pasta just makes it so much better. :)

  2. says

    I am completely dying over here. Seriously. Um, ok I love mushrooms and pasta. I love stuffed mushrooms and these are stuffed with pasta. And topped with cheese.
    See these things determine my fate every day. I see this? I am having stuffed mushrooms for dinner. Yes, I may be that shallow.
    LOVE. And pinned!

  3. says

    I’ve been hoping that my tastebuds would change over the years. I HATE mushrooms. It is really the only thing I won’t eat. I’ve always hated them and know that so many people love them so they must be good, right? It is the texture that I don’t like. Even though I don’t like mushrooms, I would probably scoop out all of that creamy pasta because these look incredible!

    • says

      The pasta is definitely great and you don’t even need the mushrooms to enjoy it. :) I’m so weird about textures but surprisingly, the texture of mushrooms have never bothered me. It was always the taste.

      Thanks so much for stopping by, Ashley! :)

  4. says

    Julie, what a great idea to stuff mushrooms with pasta salad – love it and such a great, fresh idea for summer! It looks amazing! Pinning! Hope you have a wonderful Tuesday!

  5. says

    Unquestionably believe that which you said. Your favorite reason appeared to
    be on the internet the easiest thing to be aware of.

    I say to you, I definitely get irked while people consider
    worries that they just don’t know about. You managed to hit the nail upon the top and
    defined out the whole thing without having side-effects ,
    people can take a signal. Will likely be back to get more.

    Thanks

  6. says

    Pretty section of content. I just stumbled upon your
    site and in accession capital to assert that I acquire
    in fact enjoyed account your blog posts. Anyway I will
    be subscribing to your augment and even I achievement you
    access consistently quickly.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Current ye@r *