“Shroomstada”- Low-Fat Portabello ‘Tostada’
When you think of tostada, you usually think of fried corn tortilla, loaded with all sorts of unhealthy things. Well, since I know we’re all in bathing suit mode, I thought of a way to get your tostada fix, without the guilt.
What You Need: (Serving for 1)
1 Large Portabello Cap (washed and dried, stem removed)
3/4-1 Cup Morningstar Farms Crumbles
1/4 Cup Frozen Chopped Onions
2 Tbsp of Salsa
Mexi Cheese
Guacamole
Set Oven to 350.
1. Microwave mushroom for about 30 seconds. Remove from microave and place on a greased cookie sheet. Set aside. Then microwave crumbles and onions together for 1 minute in microwave safe dish.
2. Heat a small greased sautee pan on medium heat, add the onion and crumble mixture. Heat until the onions begin to brown. Spoon in salsa and let the flavor of the salsa mix into the crumble mixture. Then mix in a little of the Mexi Cheese.
3. Then spoon about 1 tbsp of salsa onto the portablello (cap side should be down). Then top the salsa and mushroom with the crumble mixture. Top with cheese and place in oven for about 10 minutes.
4. Top with fresh quacamole and serve with a small salad.
Enjoy!
