Portobello Stuffed with Beans and Avocado Puree

Name: Portobello Stuffed with Beans and Avocado Puree
Prep time: 35 min
Cook time: 20 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 cup pinto beans, cooked, for the bean puree; 1 pasilla chile, soaked in water, for the bean puree; 1/2 bunches fresh cilantro, for the bean puree; 1/4 white onions, finely chopped, for the bean puree; 1 pinch salt, for the bean puree; 2 avocados, only the pulp; 1/4 white onions, for the avocado puree; 1/2 bunches fresh cilantro, for the avocado puree; 1/4 cups peppermint, for the avocado puree; 1 tablespoon coarse salt, for the avocado puree; 12 portobello mushrooms; 1 tablespoon olive oil; 1/4 cups peppermint

Mónica Mateos

Stuffed portobello mushrooms with sautéed beans, cilantro with a spicy touch of pasilla chili, topped with guacamole with a slight citrus and fresh mint flavor. Great to accompany in tacos or however you like.

Reviewed by Editorial Team of Kiwilimón

Published: 29-12-2016

Preparation

15 mins

20 mins

Low

Add beans, pasilla chili, cilantro, and white onion to the blender, blend very well, and season to taste. Heat a small pot over medium heat and cook the beans for 10 minutes, set aside. Add avocado, white onion, cilantro, mint leaves, and coarse salt to the food processor and blend for two minutes to integrate the ingredients and form a guacamole. Set aside. Heat the grill to high heat, when very hot, grill the portobellos until classic grill marks form. Remove the mushrooms, serve on a plate filled with beans and cover with avocado puree. Decorate with drops of olive oil and mint leaves. Enjoy.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

kcal

4.95%

Carbohydrate, by difference

8.5

2.83%

Protein

2.1

4.2%

Total lipid (fat)

7.3

11.23%

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100

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Provided by

Portobello Stuffed with Beans and Avocado Puree

Ingredients

Preparation

Nutritional information

Presentation

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