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
Cheese of your choice grated. I used Manchego w/Chipotle
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!!