How to Make Nayza's Mushroom Fiesta Cups - A Step-by-Step Guide

Introducing Nayza's Mushroom Fiesta Cups, a savory and delightful appetizer that will take your taste buds on a trip to flavor town. This recipe combines earthy and meaty mushrooms with zesty and aromatic spices, all nestled in a perfect little cup made from flaky pastry. It's a party in your mouth that you won't want to miss!

These Mushroom Fiesta Cups are perfect for any gathering, whether it's a dinner party with friends or a family get-together. They are not only delicious, but al...

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Ingredients

  • 1 (15 ounce) can corn, drained
  • 3 tablespoons chopped fresh cilantro
  • 2 limes, juiced
  • ½ jalapeno pepper, chopped
  • 2 tablespoons ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons chopped garlic
  • ½ 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
  • ½ 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
  • ½ teaspoon salt
  • ½ cup shredded Cheddar cheese
  • 1 avocado, roughly chopped and slightly mashed
  • 1 Roma tomato, diced

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Servings: 3
  • Yield: 3 cups

  • 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.
  • Nutrition

    459 cal.

    • Total Fat: 16g
    • Saturated Fat: 6g
    • Cholesterol: 32mg
    • Sodium: 2072mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 15g
    • Total Sugars: 9g
    • Protein: 21g
    • Vitamin C: 21mg
    • Calcium: 369mg
    • Iron: 15mg
    • Potassium: 1149mg