Taco Stuffed Portobello Mushrooms
4 large portobello mushroom caps
1 lb 90-94% lean ground beef
2 Tbsp chopped onion
¼ cup diced poblano pepper
1 clove garlic, minced
1, 14.5 oz can diced tomatoes
½ tsp cumin
1 tsp chili powder
½ tsp dried parsley
¼ tsp salt
¼ tsp ground pepper
4 oz reduced-fat shredded cheddar cheese, divided
1. Preheat broiler on low. Remove stems, and gently scrape out the gills from the underside of the mushroom cap and discard. Rub olive oil onto mushrooms and place on a baking sheet. Broil until tender, about 4 to 5 minutes.
2. Meanwhile, cook beef with onion, pepper, and garlic in a large skillet until brown over medium-high heat. Reduce heat, add tomatoes and spices, and simmer for 10 minutes.
3. Divide the mixture into four portions, then scoop one portion into each mushroom cap (serve any excess filling alongside the mushroom). Sprinkle one ounce of cheese on top of each mushroom.
Nutrition Facts: 340 calories | 18g fat | 11g carbohydrate | 33g protein
• 8 eggs
• 1 cup coarsely cut fresh cilantro
• 4 cloves garlic, peeled
• 1 large green bell pepper
• 2 jalapeno peppers
• 1 small jicama (about ½ lb.)
• 1 1/3 cups reduced-fat queso fresco or mozzarella cheese
• 1 lb. roma tomatoes
• ½ tsp salt
• ¾ tsp salt
• ½ cup water
1. Remove the green core of the tomatoes. Cut the green peppers and jalapenos in half and remove stems and seeds.
2. Place the tomatoes, garlic cloves, green peppers and jalapenos on a sheet and pan, and cook under a very hot broiler until slightly charred for about 5 to 10 minutes.
3. Once the vegetables are charred, remove them from the broiler and allow to cool.
4. Remove the skins of the tomatoes and peppers and place all of the vegetables and garlic into a food processor.
5. Add salt and water and pulse them into a coarse salsa. Set aside.
6. Peel the jicama and slice it on a mandolin (or with a very sharp knife) into 1/8-inch slices.
7. Heat a skillet over medium-low heat, and pour in the salsa. Make eight indentations in the salsa, and carefully crack one egg into each indentation.
8. Cover the pan with a lid and simmer over low heat for about 5 minutes.
9. To serve, place 6 ounces of salsa (about ¾ cup) and 2 eggs onto four individual serving plates or bowls. Top each with 1/3 cup cheese and a ¼ cup cilantro. Divide the jicama slices equally among the four servings to fill with the egg-salsa mixture.