Nayza's Mushroom Fiesta Cups
Savory portobello mushroom caps filled with a zesty corn salsa and spiced refried black beans, topped with creamy avocado, fresh tomato, and melted cheddar cheese for a vibrant fiesta in every bite.
Ingredients
- 1 can corn, drained (15 ounces)
- 3 tablespoons fresh cilantro, chopped
- 2 pieces lime, juiced
- 1/2 piece jalapeno pepper, chopped
- 2 tablespoons ground cumin (divided)
- 2 tablespoons onion powder (divided)
- 1 tablespoon dried oregano (divided)
- 1 1/2 teaspoons fresh garlic, chopped
- 1/2 teaspoon Himalayan salt
- 2 teaspoons olive oil
- 2 dashes liquid smoke flavoring
- 3 pieces portobello mushrooms, stems removed
- 2 teaspoons garlic powder (divided)
- 1/2 teaspoon sea salt
- 1 can refried black beans (16 ounces)
- 1/2 cup shredded Cheddar cheese
- 1 piece avocado, roughly chopped and slightly mashed
- 1 piece Roma tomato, diced
- 1 teaspoon ground black pepper (divided)
- 1/2 teaspoon salt (divided)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine drained corn, chopped cilantro, lime juice, jalapeno, 2 tablespoons ground cumin, 1 tablespoon onion powder, 1 tablespoon dried oregano, chopped garlic, Himalayan salt, olive oil, and liquid smoke. Mix well to create the corn salsa.
- In another bowl, mix the refried black beans with 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt. Stir until well combined and set aside.
- Brush the portobello mushroom caps with olive oil and season with 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1/2 teaspoon sea salt evenly.
- Place the mushrooms on a baking sheet, gill side up, and bake for 12-15 minutes until tender.
- Remove mushrooms from oven and fill each mushroom cap first with a spoonful of the spiced refried black beans, then top with the corn salsa mixture.
- Sprinkle shredded Cheddar cheese evenly over the filled mushroom caps.
- Return to oven and bake for an additional 5-7 minutes, or until cheese is melted and bubbly.
- Remove from oven and top each mushroom cup with a spoonful of mashed avocado and diced Roma tomato.
- Serve warm as a hearty appetizer or light meal and enjoy the festive blend of flavors.
