Mexican Stuffed Portobello Mushrooms

Source: Eating Well | Makes: 4 shrooms | Time: 30 min



Changes: used infused EVO; reduced the amount of cilantro since I was using cilantro infused oil; used jalapeno pepper jack instead of plain; and used salsa instead of pico de gallo, because the store was out.


Ingredients

3 tbsp Tubby Olive Cilantro & Roasted Onion Olive Oil, divided

1 tsp garlic powder, divided

⅛ tsp salt, plus 1/4 tsp, divided

¼ tsp ground pepper

4 Portobello #mushrooms , stems and gills removed

¼ cup finely chopped red onion

1 tsp ground cumin

1 cup no salt added canned #corn

1 cup no salt added canned black #beans, rinsed

1 tbsp chopped fresh cilantro

½ cup shredded Boar's Head jalapeño pepper jack cheese

Pico de gallo for serving


Instructions

Preheat oven to 400 degrees F.


Combine 2 tablespoons oil, 1/2 teaspoon garlic powder, 1/8 teaspoon salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place the mushrooms on a large rimmed baking sheet and bake until mostly soft, about 10 minutes.


Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion; cook, stirring, until almost soft, about 3 minutes.


Add cumin and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt; stir until incorporated.


Add corn and beans; cook, stirring, until hot.


Remove from heat and stir in cilantro and cheese.


Divide the mixture between the mushrooms and bake until the cheese is melted and the filling is heated through, 5 to 7 minutes. Serve with salsa.


Journal


Food & Drink

7 glasses of water

1 diet coke

2 cups of coffee

Smoothie (banana, spinach, peanut butter, strawberries, coconut milk, coconut yogurt)

Piece of sesame semolina bread with hummus and bean sprouts

Black beans & corn (what was leftover after meal prep)

Tonight's recipe


Exercise

4 mile walk

20 min strength training

13,744 total steps

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