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Sizzling Portobello Mushroom Tinga
With the heartiness of Portobello mushrooms and the tantalizing smokiness of classic spices, this vegan-friendly mushroom tinga is a guilt-free treat. With a hint of tang from lime juice, it adds a delightful twist to any Mexican-inspired meal.
5
40 min
TOTAL TIME
91
CALORIES
$3.38
PER SERVING
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Ingredients
MUSHROOM TINGA
4 SERVINGS
1 tsp chili powder
Directions
MUSHROOM TINGA
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Heat 1 teaspoon of avocado oil in an iron skillet over medium heat.
2
When the oil is hot, add the Portobello mushrooms. Cook until the mushrooms release water and become nicely browned.
3
Push the mushrooms to the side of the skillet, then add the remaining teaspoon of oil. Add the red onion and orange bell pepper to the skillet. Cook until these vegetables are softened and lightly browned.
4
Add the diced green chiles to the skillet and combine with the other ingredients.
5
Pour in the water, stirring and scraping the bottom of the skillet with a spatula to gather any loose bits of vegetables or seasoning.
6
Add the chili powder, smoked paprika, ground sea salt, and cumin to the skillet, stirring to evenly coat the mixture with the spices.
7
Allow the water to evaporate, then mash the mixture until it resembles crumbles.
8
Reduce heat to a simmer and allow the mixture to cook for an additional 10 minutes, stirring occasionally.
9
Turn off the heat, then stir in the chopped cilantro leaves and lime juice.
10
Serve as a filling for your favorite Mexican dishes or as a savory side dish!
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Health Info
Macros
12g
CARBS
3g
FAT
5g
PROTEIN
Allowed on these diets
VEGETARIAN
PALEO
WHOLE 30
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
