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Southwestern Stuffed Portobello Mushrooms

Southwestern Stuffed Portobello Mushrooms

One of my favorite dishes is to take a mushroom and make it taste like a steak, and this one has a southwestern pop! (15 minutes prep time, serves 2)

 Ingredients:

2 Large 4-6 inch Portobello mushrooms, stem cut

1 red bell pepper

1/4 cup of sweet corn kernels

1/4 cup of black beans drained

1/4 cup of grated jalapeno cheddar cheese

1/8 cup of your favorite salsa (I like Peach Mango by Pace, it adds sweet to the heat)

Or make your own by taken and chopping a tomatoes, onion, cilantro, deseeded Serrano chili, and quickly blend together, add freshly ground black pepper and salt

1 Large avocado, sliced

4 tbs. of Worcestershire steak sauce

2 tbs. of lime juice

Directions:

Preheat the oven to 375 degrees, line a cookie sheet with tin foil (for easy cleaning).

Remove the stems from the mushrooms and rinse. Place mushrooms belly up on a cookie tin, sprinkle 2 tbs. of Worcestershire steak sauce to each mushroom, salt & pepper than cook for 5 minutes.

Using a mixing bowl and a Cut N Board, chop the red bell peppers into (1/2 inch slices), add corn, black beans and your choice of salsa, and mix together lightly. Don't forget to pre slice the avocados and refrigerate until ready to serve.

Once the mushrooms have cooked for the preset 5 minutes, remove from oven, stuff with ingredients from the mixing bowl and sprinkle on the cheese. Drop oven temperature to 250 degrees, return to oven and cook for 10 more minutes. When finished, plate the mushroom and add a few avocado slices on top. Sprinkle on the lime juice and maybe a little more cheese for the real cheese lovers and serve. (keep the steak sauce close)

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