Welcome to 2016! A chance for a fresh start in a brand spanking new year. I know we all start with resolutions of eating better and getting fit, but it’s so hard when you come from eating all the flavor rich foods of the holiday season to eating clean and light. Most people don’t want to take that leap, and end up giving up after a short time of living in their fresh resolution. Instead of going bland why not give yourself something absolutely decadent tasting that won’t bust the buttons off your jeans. I have been coming up with new dishes that fit my family’s commitment of eating lighter and are equally as tasty.
Yesterday I made these delicious cheesy topped vegetarian stuffed mushrooms. I minced veggies and sautéed them along with Cacique’s Soy Chorizo to give the dish a remarkable flavor. I then stuffed the center of my mushrooms with the veggie soy chorizo mixture and topped them off with Cacique’s Four Quesos Blend, put them in the oven and baked them to a delicious melted cheese temptation. Everyone at my dinner table was so pleased and never realized they were eating something that fit the NEW YEAR Resolution we had all made.
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WHAT YOU NEED
- 1 ½ - tablespoons olive oil
- 3/4 – cup onion (chopped into small cubes)
- ½ - cup zucchini (chopped into small cubes)
- 1/2 - cup poblano chile (chopped into small cubes)
- 1/2 - cup yellow bell pepper (chopped into small cubes)
- 1 - tube Cacique® Soy Chorizo
- 3 – tablespoons cilantro
- 4 – tablespoons black olives (chopped small)
- ¾ - cup toasted bread cubes
- 4 – Portobello mushroom (hallowed out in the center)
- 3/4 - cup Cacique® Four Quesos Blend Shredded Cheese
HOW TO MAKE IT
- Preheat over to 375 degrees Fahrenheit.
- Place a large sauté pan over a medium flame and olive oil allow to get hot. Add in onion, zucchini, poblano chile, yellow bell pepper and sauté for 15 minutes. Add in Cacique® Soy Chorizo and break up with the back of a spatula. Cook for an additional 5 minutes. Mix in cilantro and olives. Add in toasted bread cubes, mix to combine.
- Spoon mixture into the center of each hallowed out Portobello mushroom. Top each mushroom with 2 tablespoons of Cacique’s Four queso blend. Bake for 25 minutes. Remove from oven and allow to cool for 5 minute. Serve with salad or rice.