Nayza's Mushroom Fiesta Cups Tasty Recipes

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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!"

Ingredients :

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

Instructions :

Prep : 30M	Cook : 3M	Ready in : 45M

• 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.
• 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.)
• 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.
• 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.
• Remove grill pan from oven and spoon bean mixture into mushrooms; top with Cheddar cheese.
• Return grill pan with mushrooms to oven. Set oven to broil and cook mushrooms until cheese is melted, 30 seconds to 1 minute.
• Spoon salsa over mushrooms and top with avocado and tomatoes.

Notes :

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