Stuffed portobellos with chili sin carne
These stuffed portobellos with chili sin carne combine roasted mushrooms with a spicy bean stew and creamy guacamole for a colorful vegetarian meal. The portobellos go into the oven for 15 minutes while onion, bell pepper, tomato, red beans, and smoked chili powder simmer gently to an intense flavor.
Ingredients · Servings 4
- 4 portobello's
- 2 tablespoons olive oil
- 4. Guacamole
- 1 diced avocado
- a few coriander leaves
- 2 limes
- 1 bag of nachos
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1/2 red bell pepper, diced
- 1/4 tsp cinnamon
- 1/4 tsp smoked chili powder
- 1/4 tsp cumin
- 200 g red beans
- 200 g canned diced tomatoes
- 50 g canned corn
- 1/2 bunch coriander
- 1 red chili pepper, finely chopped
- 1 lime
- pepper
- salty
Method · 20 min
- Preheat the oven to 180 degrees. Line a baking sheet with parchment paper and place the portobellos on top. Rub the mushrooms with a layer of olive oil and bake them for 15 minutes.
- Heat a splash of olive oil in a pan over the heat and sauté the onion. Then add the garlic, cinnamon, chili powder, and cumin. Stir-fry for a few minutes until the spices release their aromas. Next, add the diced bell peppers and finally the diced tomatoes. Let simmer for a while. Pick the leaves from the coriander and set them aside. Finely chop the stems and add them to the chili.
- Remove the portobellos from the oven and divide them among plates. Spoon a little guacamole into each and spoon the chili sin carne over them. Finish with extra avocado cubes, cilantro leaves, finely chopped red chili, and a few lime wedges. Serve with nachos.
For the portobello:
For the chili sin carne:
