Southwest Style Stuffed Portobellos
I’m all about stuffing mushrooms these days! It’s a simple way to get dinner on the table, FAST! These Southwest Style Stuffed Portobellos are no exception!
I didn’t eat a stuffed mushroom until I was older. It was at a wedding and I was NOT impressed. Spongy, limp and just not right. After that, I didn’t really have a desire to ever make them. Why would I after that experience? But, let’s flash forward a few years later, shall we?
Revisiting Stuffed Mushrooms
A few years later I went to culinary school. I had a class where we learned about making appetizers, it had a fancier, French name, but you get the point. It was during that class that I figured out why those mushrooms I had at the wedding went wrong. And it was there that I learned how fabulous stuffed mushrooms could be! A much better experience! Delicious, flavorful and not spongy!
My New Version
These stuffed mushrooms are different from both the wedding version and the culinary school version. These are more of a home-style, family-friendly version. But utilizing some of the great techniques from all of those experiences. They’re full of flavor and super fun to eat. I even made them LIVE with my friends from The Taste of Tennis! But now it’s YOUR turn to make them! Give it a try and let me know what you think!Print
Mushrooms with a Southwest-style kick! A little salsa, some fresh veggies, cheese and avocado is all it takes!
- 8 large portobello mushroom caps, stems and gills removed
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- ½ cup salsa, red or green, divided
- 2 cups lightly packed baby spinach, chopped
- 1 cup canned black beans, drained and rinsed
- ½ cup chopped red bell pepper
- ½ cup shredded sharp cheddar cheese
- ¼ cup crumbled cotija or feta cheese
- 1 ripe avocado, diced
- ¼ cup chopped cilantro
- Preheat the oven to 400’F and line a large baking sheet with foil. Brush tops of portobello caps with the oil and place them, stemmed-side-down, on the baking sheet. Sprinkle with salt. Roast for 15 minutes.
- Remove portobellos from the oven and carefully drain and discard any juices. Return to pan, this time, stemmed-side-up. Increase oven temperature to 450’F. Fill each cap with 1 tablespoon salsa then top each with spinach, beans, bell pepper, and both cheeses. Return to the oven and bake until the cheese is melted and golden, about 10 minutes.
- Garnish with avocado, cilantro and remaining salsa just before serving.
- Category: Dinner