Nayza's Mushroom Fiesta Cups

Stuffed Mushroom - Appetizer and Snack

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!

Brief

Prep 30 mins

Cook: 15 mins

Total: 45 mins

Servings: 3

Yield: 3 cups

Nayza's Mushroom Fiesta Cups

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

Appetizer and Snack

Directions

Step 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.

Step 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.)

Step 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.

Step 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.

Step 5

Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.

Step 6

Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted 30 seconds to 1 minute.

Step 7

Spoon salsa over mushrooms and top with avocado and tomatoes.

Nutritional Information

Nayza's Mushroom Fiesta Cups

Servings Per Recipe:3

Calories: 458.8

% Daily Value *

Protein: 20.9g 42%

Carbohydrates: 68.2g 22%

Dietary Fiber: 15g 60%

Sugars: 9.4g

Fat: 15.6g 24%

Saturated Fat: 5.7g 29%

Cholesterol: 31.7mg 11%

Vitamin A Iu: 997.3IU 20%

Niacin Equivalents: 6.7mg 51%

Vitamin B6: 0.7mg 43%

Vitamin C: 21.3mg 36%

Folate: 113.6mcg 28%

Calcium: 368.5mg 37%

Iron: 14.8mg 82%

Magnesium: 137.7mg 49%

Potassium: 1149.1mg 32%

Sodium: 2071.7mg 83%

Thiamin: 0.2mg 24%

Calories From Fat: 140.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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