Posted by / 30 April 2017 / No comments /

Beef and Portabella Tostados #SundaySupper

Celebrate Cinco de Mayo without giving into the less-than-healthy food you find in most restaurants. This Beef and Portabella Tostado is a completely healthy option but still celebrating the wonderful foods of the South.  Serve it with black beans and roasted corn for a complete meal!

I'm all about grass fed beef these days, and buying it from a local farmer.  Yes, you do pay more, but for me and my family, I am happy to pay more for the extra assurance that my food doesn't have harmful chemicals or antibiotics added to it.  My farmer even delivers to my house!

A few little hints while making these: clean the gills out well.  Salt the inside of the mushroom. I added a little cumin for some interest.  Delish.


beef and portabella tostados


Beef and Portabella Tostados

8 large portabella caps, cleaned
1 lb grass fed beef
2 c shredded lettuce
1 tomato, chopped
1 avocado, sliced into 8 slices
1/4 c chopped cilantro
1 t cumin
1 t chili powder
1 t garlic powder
1 lime, cut into fourths
salsa for topping the tostados
olive oil

Preheat oven to 400.  Place nonstick foil on a cookie sheet.  Brush the caps with olive oil, season with salt and pepper on both sides.  Roast for 10 minutes, flip and roast for 10 minutes more.  While mushrooms are roasting, brown ground beef with salt and pepper and the cumin, chili powder and garlic powder.  Drain.  Remove caps from the oven.  Fill each cap with 1/8th of the seasoned ground beef.  (for your cheese eaters, you can add shredded cheddar on top of the beef)  Top with lettuce, then avocado, then tomato, then salsa.  Squirt with the juice of the lime.  Serve.

beef and portabella tostado


You can also top with sour cream if desired.

Head over to these other fantastic chefs to see what they have cooking for Cinco de Mayo!  Adios!

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