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Fajita Stuffed Mushroom
This recipe features a vibrant and refreshing salad made with a medley of mixed greens, accompanied by a flavorful sun-dried tomato dressing.
Ingredients:
Instructions:
Preheat oven to 425°F, placing racks in the top and lower thirds. In a medium bowl, whisk together 1/4 cup oil, 2 tsp chili powder, 1 1/2 tsp each cumin and paprika, and 3/4 tsp each garlic and onion powder.
Brush 8 mushroom caps with 3 tbsp of the oil mixture and place stem-side down on a baking sheet. Toss sliced bell pepper and onion in the remaining 1 tbsp oil mixture, then spread on a second sheet. Roast mushrooms on the lower rack and veggies on the top rack for about 20 minutes. Flip mushrooms and sprinkle with 1/4 tsp salt.
Spoon rinsed black beans onto mushroom caps, then top with 1/2 cup cheese. Add the bell pepper mixture and the remaining 1/2 cup cheese. Bake on the lower rack until cheese melts, about 8 minutes. Top with 1/2 cup yogurt (or sour cream) and 2 tbsp cilantro.
Fajita Stuffed Mushroom
Ingredients:
1/4 cup Extra-Virgin Olive Oil
2 tbsp Chili Powder
1 1/2 tbsp Ground Cumin
1 1/2 tbsp Smoked Paprika
3/4 tsp Granulated Garlic
3/4 tsp Onion Powder
8 medium (4-ounce) Portobello Mushroom Caps
1 large Red Bell Pepper with sliced 1/4-inch thick
1/4 tsp Salt
1 (15-ounce) can no-salt-added Black Beans, rinsed
1 cup shredded Monterey Jack cheese
1/2 cup whole-milk plain strained (Greek-style) Yogurt or Sour Cream
2 tbsp chopped Fresh Cilantro
Instructions:
Preheat oven to 425°F, placing racks in the top and lower thirds. In a medium bowl, whisk together 1/4 cup oil, 2 tsp chili powder, 1 1/2 tsp each cumin and paprika, and 3/4 tsp each garlic and onion powder.
Brush 8 mushroom caps with 3 tbsp of the oil mixture and place stem-side down on a baking sheet. Toss sliced bell pepper and onion in the remaining 1 tbsp oil mixture, then spread on a second sheet. Roast mushrooms on the lower rack and veggies on the top rack for about 20 minutes. Flip mushrooms and sprinkle with 1/4 tsp salt.
Spoon rinsed black beans onto mushroom caps, then top with 1/2 cup cheese. Add the bell pepper mixture and the remaining 1/2 cup cheese. Bake on the lower rack until cheese melts, about 8 minutes. Top with 1/2 cup yogurt (or sour cream) and 2 tbsp cilantro.
Cooking Note:
Choose medium portobello caps with a cup-like shape to hold the filling. If they're flat, gently scoop out some flesh from the center.
Roast mushrooms stem-side down first to let moisture drain and keep them from getting soggy before adding the filling.
Smoked paprika adds a classic charred flavor to the veggies, but chili powder works as a substitute if needed.
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Comment
Can't stop eating these. Really enjoy the textures and balance of smokey, tangy, and charred flavors.
I agree with you, very delicious.
Love the gooey cheese and all the spices on the mushrooms and pepper mix.
Rate this recipe and share your opinion