Tex - Mex Stuffed Portobello Mushroom Caps

In Texas, we can turn most any entree into a Tex - Mex dinner.
Here's a tasty way to serve Portobello Mushrooms.
This recipe is Vegetarian, however you can make it with ground beef.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.

You can buy it already grated.

I buy this and grate it myself.

2 TBS Olive Oil + additional.
1 Medium Onion diced, divided.
1 lb. of Yves Vegetarian Meatless Ground. (Sautéed in Olive Oil until browned. Prep this prior to beginning this recipe and set aside.
2 TBS Tomato Paste
4 TBS of packaged Taco Seasoning
2 TBS Water
8 Large Portobello Mushroom Caps. Clean out the underside to make a well for the filling.
1 C Grated Queso Quesadilla Cheese
Purchased Salsa ( I like Pace or I serve my Homemade Recipe)
Purchased Guacamole (you can also make it Homemade, I included a Recipe at the end)

In a large skillet on medium high heat:
2 TBS Olive Oil until Hot.
2 TBS of Diced Onion.
Sauté for 5 minutes.

Add:
Prepared Meatless Ground.
Tomato Paste
Taco Seasoning
Water
Stir well to combine.
Cook for 5 minutes.
Remove from Heat and Set Aside.

Rub the Mushroom Caps on both sides with additional Olive Oil.
Place them on the Sheet Pan with the Well side Up!
Fill them with the Mixture.
Sprinkle with Cheese.

Bake 15 - 20 minutes.
Transfer to a Serving Platter.
Garnish each one with:
Diced Onion
Guacamole
Salsa

Here is what I consider to be the Best of the Best recipe for Guacamole.

2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro, divided
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomatoes
2 tsp Fresh Lime Juice

In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.

Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!