FunGuy’s Huevos Rancheros Stuffed Portobello Mushrooms

Wake up this Cinco de Mayo ready to fiesta with a plate of huevos rancheros done the FunGuy way!

In this recipe we have taken the classic eggs, beans, and tortillas dish and added a layer of seasoned Portobello mushrooms. We also included a fresh homemade salsa that plays two parts; for the black beans to simmer in for an intense vibrant flavor, and as a fresh addition on top when serving. 

Missed out on this for breakfast? Don’t worry, this is perfecto for dinner or lunch too!

DIRECTIONS:

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Place the mushrooms in a large bowl with ½ of the olive oil and  the taco seasoning and toss to coat the inside and outside of the mushrooms well. Transfer the seasoned mushrooms to the baking sheet, hole side up, and place them in the oven to cook 10-12 minutes, or until the mushrooms have browned and liquid has accumulated in the cap. 
3. Remove the mushrooms and using tongs, pour out the mushroom juice before returning the mushrooms to the oven to cook another 5 minutes. Remove the mushroom from the oven, pouring out the mushroom juice again if necessary. Turn off the oven and return the mushrooms to the oven to keep warm until ready to assemble.
4. While the mushrooms cook, prepare the salsa, tortillas, beans, and eggs. 
5. Peel the onion, remove the stems from the tomato and pepper, rinse the cilantro, and trim the stem from the chilies. Cut the onion, tomato, and pepper into large chunks and add them to a blender. Add cilantro and chilies and squeeze the juice of the lime into the blender and pulse everything until they have become small pieces but are not liquified.Taste and add a pinch of salt as necessary. 
6. Heat a sauté pan over medium high heat and add half of the blended salsa mixture to the pan. Allow it to cook, stirring frequently, for about 3-4 minutes. Add the tortillas to the mixture and coat both sides with the sauce, allowing the tortillas to soak up the juices, let it cook another 2-3 minutes before transferring the tortillas to a plate, leaving the left over sauce in the pan, and cover the plate just to keep the tortillas warm. 
7. Toss the black beans into the pan, add half of the uncooked reserved salsa to the pan,  and cook the beans with the saucé; about 4-5 minutes. Transfer to a bowl and cover to keep warm. 
8. Clean out the pan and place it back on the stove top over medium-low heat. Add the rest of the olive oil, and crack the eggs into the pan carefully. Let them cook 2-5 minutes or until the white is firm and no longer wet and the edges are lightly crisped. Gently flip the egg over, turn off the heat, and allow the top of the egg cook with the residual heat of the pan for about 1 minute. 
9. To assemble, place the Portobello mushrooms on top of each tortilla, spoon the black beans into the caps and top each with an egg. Spoon the remaing fresh uncooked salsa on top and add fresh cilantro. Cut the avocado in half, remove the seed and skin, and cut it into thin slices to add next to the  huevos rancheros portobello mushrooms!

Have a Fun meal!