Southwest Stuffed Portobello Mushrooms

Yum yum yum. Instead of nachos, I decided to stuff some portobello sliders. Good choice all around. This was nicely paired with tortilla chips, salsa, guacamole, and sour cream on the side. The "innards" of each slider was also nice on tortilla chips or would be good on them with cheese as nachos or in burritos. Maybe in a breakfast burrito tomorrow morning? Yes please.

Southwest Stuffed Portobello Mushrooms

(Recipe based off of this)

"Innards"

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

1/2 red bell pepper (or any color; chopped)

3/4 can black beans

1/2 can kernel corn

1 medium tomato (chopped)

1 medium onion (chopped)

4-5 collard green leaves (chopped)

1 avocado (chopped)

2 tsp cumin

1 tsp chili powder

1 clove garlic

1 tsp lemon or lime juice

1 tbsp cilantro (I love the taste of it!)

2-3 slices of cheese or shredded cheese (about 1-2 cups)

6 portobello sliders or portobello caps (washed) -- I used the sliders

Directions

1. Preheat oven to 350ºF

2. Brush portobello sliders with olive oil and put into oven on cookie sheet for 5 minutes.

3. Take portobellos out but, keep oven on.

4. Sauté garlic, lemon/lime juice, and spices with olive oil until fragrant

5. Add onions and peppers until tender

6. Add greens until wilted.

7. Add the rest of the vegetables (avocado, tomato, beans, and corn) and sauté until nice and warm

8. Spoon mixture into portobello mushroom caps and top with cheese.

9. Put into oven for about another 10 minutes.

10. Take out and enjoy. 

**Serve with rice or simply guacamole, salsa, tortilla chips, and sour cream.. and leftover mixture!