Brooke from Cheeky Kitchen shares a twist on two summer favorites with a hearty portabella base.
There are a few flavors your family already loves, so why not use them as a springboard for adding good-for-you veggies into your life? With this quick and easy dinner, inspired by the classic 7-Layer Taco Dip, you’ll have a meatless dinner on the table in 20 minutes flat. Plus, you’ll have all the added benefits mushrooms offer. More vitamins, more nutrients, more yum!
As the mom of a family full of both mushroom lovers, I love this recipe because it’s so scrumptious! It’s an affordable way to fill up hungry bellies, and easy way to cook for Meatless Monday’s, and a healthy way to indulge in flavors we typically save for potlucks, parties, and Game Day snackin’! That’s a combo I’d call win-win anyday!
7-Layer Portabella Burgers
Bunless and meatless, these vegetarian burgers fill a portabella mushroom with beans, rice, and salsa, top it all with cheese, then hit the oven for a bit of melting. Top it all off with sour cream, guac, cilantro, and scallions and you’ve got a quick dish that offers a new twist of flavors your family already loves!
- 4 portabella mushrooms
- 2/3 cup refried beans
- 2/3 cup Mexican rice
- 2/3 cup salsa
- 1 cup sharp cheddar cheese
- ½ cup guacamole
- ½ cup sour cream
- ¼ cup scallions, chopped
- ¼ cup cilantro, chopped
- Preheat oven to 400 degrees. Gently pull the stem from the underside of each portabella mushroom. Gently scrape the underside clean to make room for the stuffing ingredients. Spread about 3 tablespoons refried beans, rice, and salsa in the center of the underside of each portabella mushroom. Top with cheese. Bake in preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove and top immediate with guacamole and sour cream. Sprinkle with scallions and cilantro. Serve and enjoy!