Recipe By Nayza Gordon
Published Sep 8th
Nayza’s Mushroom Fiesta Cups
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. 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. 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. 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. 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. 5 Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
  6. 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. 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


  1. I am going to try this it looks amazing!
  2. Lots of ingredients going on here but they worked well together. Only omission was the onion powder. Will make again!
  3. WILL make again!! YYYYYUUUUMMMMMM!!!
  4. I just made this after watching the show. As I was making it I was thinking there must be something wrong. It didn't look like it was on the show. I kept asking myself this is a lot of spices shouldn't the tablespoons be teaspoons? I can't see any spices on the corn in the - Read more ...
  5. This was fun different and delicious! Everything complimented each other perfectly...a great balance of flavors and textures. Yes there is a long list of ingredients but it is still very easy to make and well worth the effort. I will be making this again YUM! Thanks for sharing.:)
  6. The refried beans were my favorite part of this flavorful. I wouldn't have thought to season them but it really made a difference. And the homemade salsa really topped it all off!