Mexican Mushrooms
Quick and unusual, this dish is delicious for lunch or dinner. Serve nachos with cheese dip and a tossed green salad alongside. At night, add a round of chilled Mexican beer, and serve mugs of hot Mexican chocolate sprinkled with cinnamon for dessert.
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Quick and unusual, this dish is delicious for lunch or dinner. Serve nachos with cheese dip and a tossed green salad alongside. At night, add a round of chilled Mexican beer, and serve mugs of hot Mexican chocolate sprinkled with cinnamon for dessert.
Ingredients
- 4 large portobello mushrooms, about 5 oz. each
- 12 oz. Tex-Mex flavored crumbled soy “meat”
- 1 tomato, diced
- 1 fresh or canned chile poblano, diced
- 1 cup low-fat mozzarella cheese
- Snipped cilantro for garnish
Preparation
- Preheat oven to 425F.
- Brush off mushroom caps, and remove stems, reserving for another use. Using a spoon, gently scoop out black gills from under caps; discard gills. Set aside caps.
- Spray nonstick skillet with nonstick cooking spray. Sauté soy “meat” 3 to 4 minutes. Stir in tomato, chile and cheese. Spoon mixture evenly into caps. Put caps on baking sheet.
- Bake 10 to 15 minutes, or until mushrooms are tender. Put on individual serving plates, garnish with cilantro and serve.
Nutrition Information
- Serving Size Serves 4
- Calories 270
- Carbohydrate Content 20 g
- Cholesterol Content 20 mg
- Fat Content 7 g
- Fiber Content 9 g
- Protein Content 26 g
- Saturated Fat Content 4 g
- Sodium Content 440 mg
- Sugar Content 5 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g