Mexican Inspired Stuffed Portobello Mushrooms

8 Nov

Before we start I have to confess I am a hardcore carnivore. It`s really pretty rare that you won`t find some sort of flesh on my plate each and every meal. That being said, this dish was awesome and I was so completely satisfied. I was not left wanting in any way what so ever. This dish has definitely made the cut and will be figured into my dinner rotation. I had this as a meal but it would definitely work as a great side as well.

Mexican Inspired Stuffed Portobello Mushrooms
Here’s what you will need:
Portobello Mushrooms-1 per person stemmed and cleaned
Tomato-amount depends on type used but any will work perfectly
Onion- 1/2 cup per person sliced thinly
Garlic-2 cloves minced
Avocado
Cheese of your choice grated. I used Manchego w/Chipotle
Jalapeño-small dice
Sweet Corn
Salsa of your choice

 

 

Heat a little olive oil or butter over medium heat and add your onions and garlic. Cook stirring often until onions are a bit browned. Remove from heat.

 

 

 

Start building your mushrooms. First add a layer of your onions.

 

 

 

Next add sliced avocado.

 

 

 

 

 

Now the sliced tomato.

Place your stacked portobello`s on a foil lined baking sheet and put in a preheated 400 degree oven for about 20 minutes.

 

 

While the mushrooms are baking cook your corn in a bit of water for about 5 minutes. Allow 1/2 cup per person.

 

 

 

Remove from heat and puree. I used an immersion blender but your regular blender will work perfectly. Let it do it’s thing.

 

 

 

 

 

 

 

 

Take your mushrooms out, top with the cheese and return to the oven for 5-7 minutes or until cheese is melted and golden brown.

 

 

 

Lets plate these babies! Spoon about a 1/2 cup of your sweet con puree on the plate. Sprinkle with the diced jalapeños. Spoon a little of your salsa on top of that.

 

 

`Place your Portobello loveliness on top of your puree and salsa.

Nothing left to do but enjoy!!

 

 

 

I hope you enjoy this as much as I do!!

 

 

 

 

Mexican Inspired Stuffed Portobello Mushrooms

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Mexican Inspired Stuffed Portobello Mushrooms

Ingredients

  • Portobello Mushrooms-1 per person stemmed and cleaned
  • Tomato-amount depends on type used but any will work perfectly
  • Onion- 1/2 cup per person sliced thinly
  • Garlic-2 cloves minced
  • Avocado
  • Cheese of your choice grated. I used Manchego w/Chipotle
  • Jalapeño-small dice
  • Sweet Corn
  • Salsa of your choice

Instructions

  1. Heat a little olive oil or butter over medium heat and add your onions and garlic. Cook stirring often until onions are a bit browned. Remove from heat
  2. Start building your mushrooms. First add a layer of your onions
  3. Next add sliced avocado
  4. Now the sliced tomato
  5. Place your stacked portobello`s on a foil lined baking sheet and put in a preheated 400 degree oven for about 20 minutes
  6. While the mushrooms are baking cook your corn in a bit of water for about 5 minutes. Allow 1/2 cup per person
  7. Remove from heat and puree. I used an immersion blender but your regular blender will work perfectly
  8. Take your mushrooms out, top with the cheese and return to the oven for 5-7 minutes or until cheese is melted and golden brown
  9. Spoon about a 1/2 cup of your sweet con puree on the plate. Sprinkle with the diced jalapeños. Spoon a little of your salsa on top of that
  10. `Place your Portobello loveliness on top of your puree and salsa
  11. Serve immediately
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