Mexican Style Portobellos

By ShoDav

Ingredients

• 2 large Portobello mushroom caps
• Handful of baby spinach leaves
• 4 Tbsp chunky salsa or more
• Shredded Mexican cheese
• Handful of frozen corn
• Handful of jarred jalapeños
• Dried or chopped fresh cilantro

Details

Adapted from greenlitebites.com

Preparation

Step 1

Preheat the oven to 375 degrees.

Place the mushrooms on a foil-lined baking sheet and bake for 5 minutes in the preheated oven.

Remove the mushrooms and slice off the stem stumps.

Cook the frozen corn in the microwave according to package instructions.

Spoon salsa onto each cap.

Add corn, jalapeños, a few leaves of spinach, and cilantro to each cap.

Top with shredded cheese.

Put the portobellos back in the oven and cook for 15-20 minutes, until cheese is melted and golden.