Nayza's Mushroom Fiesta Cups

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!

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 459 Calories

Ingredients

• ½ teaspoon salt
• ½ cup shredded Cheddar cheese
• 1 tablespoon dried oregano
• 2 teaspoons olive oil
• 1 teaspoon ground black pepper
• 2 teaspoons onion powder
• 1 tablespoon garlic powder
• 2 tablespoons ground cumin
• 2 teaspoons garlic powder
• 1 tablespoon ground cumin
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 limes, juiced
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon onion powder
• 1 ½ teaspoons chopped garlic
• 2 dashes liquid smoke flavoring
• ½ teaspoon sea salt
• 1 roma tomato, diced
• 1 (15 ounce) can corn, drained
• ½ jalapeno pepper, chopped
• ½ teaspoon Himalayan salt
• 3 portobello mushrooms, stems removed
• 1 (16 ounce) can refried black beans
• 1 avocado, roughly chopped and slightly mashed

Recipe Instructions

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.