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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a nice little recipe I found in a Mexican magazine. After translating the recipe I added a few additional ingredients on my own. The original recipe called for the mushrooms to be steamed but I think baking works just as well. Ingredients:
2 large portabella mushrooms |
1 avocado |
1 tomato (seeded & peeled) |
1 serrano pepper (seeded & chopped) |
2 tablespoons breadcrumbs |
3 garlic cloves (minced) |
1 tablespoon lemon juice |
1 teaspoon onion salt |
1/4 teaspoon salt |
3/4 cup mozzarella cheese (shredded) |
1 tablespoon chopped fresh cilantro (for garnish) |
Directions:
1. Carefully remove stems from mushrooms being careful not to split the mushroom caps.
2. Chop the stems and place in large mixing bowl.
3. Add avacado, tomato, serrano pepper, breadcrumbs, garlic, lemon juice, onion salt, and salt.
4. Mix until well combined.
5. Fill mushrooms with the mixture packing it firmly.
6. Bake in pre-heated oven 350 for 7 minutes.
7. Remove from oven and sprinkle each mushroom with cheese.
8. Return to oven and bake for about 5 minutes or until cheese is melted.
9. garnish with Cilantro and serve.
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