Fajita Mushrooms

Fajita Mushrooms
  • Serves: 4
  • Preparation: 30 minutes
  • Cooks In: 15 minutes
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Ingredients

4 large flat mushrooms
3 tbsp Mexican spice mix
4 tbsp olive oil
Salt pepper
300 g chicken thigh, sliced
1 brown onion, diced
1 red capsicum, diced
1 cup corn kernels – fresh or frozen
½ cup chopped tomato – tinned or fresh
½ cup cooked black beans
2 cups Mexican cheese blend
2 avocados, diced
3 limes
2 handfuls coriander leaves

Method

1

Preheat an oven to 210°C.

2

Remove the stalk from the mushrooms, finely chop & set aside. Place the mushrooms on a baking tray, cup side up.

3

Combine half the Mexican spice mix & half the olive oil in a small bowl. Brush this over the mushrooms, season and roast them for 12–15 minutes – depending on the side. You just want to see juice beginning to pool in them but do not overcook and shrink them. Set aside undisturbed so the juice soaks back in.

4

Place a large frypan over a high heat. Add the chicken thigh with the remaining olive oil and a good pinch of salt. When the chicken is browned, add the onion, capsicum, corn, mushroom stalks & remaining spice mix and cook over medium–high heat, stirring often, for 2–3 minutes. Then add the tomato, black beans and continue to cook for another 2–3 minutes.

5

Combine the diced avo with a little lime juice and seasoning to serve with the mushrooms.

6

Spoon the mix generously into the mushrooms, top with the cheese and return to the oven to cook for approx. 12 minutes to melt the cheese. Then dish up with limes, cut into wedges and coriander scattered over.

Ingredients

 4 large flat mushrooms
 3 tbsp Mexican spice mix
 4 tbsp olive oil
 Salt pepper
 300 g chicken thigh, sliced
 1 brown onion, diced
 1 red capsicum, diced
 1 cup corn kernels – fresh or frozen
 ½ cup chopped tomato – tinned or fresh
 ½ cup cooked black beans
 2 cups Mexican cheese blend
 2 avocados, diced
 3 limes
 2 handfuls coriander leaves

Directions

1

Preheat an oven to 210°C.

2

Remove the stalk from the mushrooms, finely chop & set aside. Place the mushrooms on a baking tray, cup side up.

3

Combine half the Mexican spice mix & half the olive oil in a small bowl. Brush this over the mushrooms, season and roast them for 12–15 minutes – depending on the side. You just want to see juice beginning to pool in them but do not overcook and shrink them. Set aside undisturbed so the juice soaks back in.

4

Place a large frypan over a high heat. Add the chicken thigh with the remaining olive oil and a good pinch of salt. When the chicken is browned, add the onion, capsicum, corn, mushroom stalks & remaining spice mix and cook over medium–high heat, stirring often, for 2–3 minutes. Then add the tomato, black beans and continue to cook for another 2–3 minutes.

5

Combine the diced avo with a little lime juice and seasoning to serve with the mushrooms.

6

Spoon the mix generously into the mushrooms, top with the cheese and return to the oven to cook for approx. 12 minutes to melt the cheese. Then dish up with limes, cut into wedges and coriander scattered over.

Fajita Mushrooms

Tags:

 Bakes & Pastries, Dinner

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