Rating
Published Sep 8th
Prep 30m Cook 15m Additional - Ready In 45m
Servings 3 cups Calories 458.8
Portobello mushrooms are stuffed with refried beans and topped with Cheddar cheese and homemade corn salsa in these fun fiesta cups. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Recipe Ingredients
- 1 (15 ounce) can corn, drained
- 3 tablespoons chopped fresh cilantro
- 2 limes, juiced
- ½ jalapeno pepper, chopped
- 2 tablespoons ground cumin
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 ½ teaspoons chopped garlic
- ½ teaspoon Himalayan salt
- 2 teaspoons olive oil
- 2 dashes liquid smoke flavoring
- 3 portobello mushrooms, stems removed
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
- 1 (16 ounce) can refried black beans
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
- 1 avocado, roughly chopped and slightly mashed
- 1 Roma tomato, diced
Cooking Directions
- 1 Mix corn, cilantro, lime juice, jalapeno, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon oregano, chopped garlic, and 1/2 teaspoon Himalayan salt together in a bowl until salsa is well mixed.
- 2 Mix olive oil and liquid smoke together in a separate bowl; rub onto mushrooms. Season mushrooms with 2 teaspoons cumin, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt. Place seasoned mushrooms onto a grill pan with the flat side down. (A grill pan for a countertop induction oven can also be used.)
- 3 Place grill pan in the oven and heat oven to 445 degrees F (230 degrees C). (Or turn on a countertop induction oven to Combo 1.) Cook in the oven until tender, 9 to 10 minutes.
- 4 Mix refried beans, 1 tablespoon cumin, 1 tablespoon oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a saucepan over medium heat; cook and stir until heated through, about 5 minutes.
- 5 Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
- 6 Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute.
- 7 Spoon salsa over mushrooms and top with avocado and tomatoes.
Nutrition Facts
- Calories 458.8
- Carbohydrate 68.2 g
- Cholesterol 31.7 mg
- Fat 15.6 g
- Fiber 15 g
- Protein 20.9 g
- Saturated Fat 5.7 g
- Sodium 2071.7 mg
- Sugar 9.4 g