Tex-Mex TacoBellas Over ranch salad
Although this supper is meatless, you can easily add shredded rotisserie chicken to these stuffed mushrooms. Check out what's available at your grocery store deli and salad bar to make these outside-the-box “tacos!”
- 4 medium portabellas for stuffing
- Fresh cilantro
- ¾ pound grain salad (we used quinoa with corn)
- Small cup of black beans
- Sliced onions
- Colored bell peppers, finely diced
- Pickled jalapeño
- 2 cups shredded cheese
- Chopped lettuce
- Ranch dressing
- Nuts or seeds (we used pumpkin seeds)
- Crispy tortilla strips
- Pico or salsa
- 1 lime
Preheat oven to 325 degrees. Spray baking dish.
Gently remove stem and gills inside mushroom caps. Place (inside down) on microwave safe dish lined with a paper towel. Cook about 2 minutes to remove moisture and soften caps.
Place caps into baking dish. Add chopped cilantro to grain salad, then divide with beans into caps. Layer with onions, bell peppers and jalapeño. Cover with cheese and bake 8–10 minutes until hot and cheese is bubbly.
While baking, toss lettuce with ranch dressing.
Garnish tacobellas with seeds, tortilla strips and pico or salsa. Sprinkle with lime juice and serve over a bed of dressed lettuce.