Nacheez and Spinach Stuffed Portotadas

Posted on: May 27th, 2011 by admin No Comments

Nacheez and Spinach Stuffed Portotadas
Recipe Type: entree
Author: Robert Whitaker
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Fresh Portobello mushroom caps stuffed with a spinach and Nacheez mixture and baked. Top it off with fresh tomato, shredded lettuce and avocado salsa, tostada style.
  • 2 large Portobello mushrooms
  • 3 cups fresh spinach
  • 1 jar Nacheez
  • 1 tomato
  • 1 avocado
  • 2 tablespoons salsa (casera or pico de gallo)
  • 2 cups Cooked rice or arroz con “pollo” (optional)
  1. Remove stems from Portobello caps and place bottom-up on lightly oiled cookie sheet or pizza pan. You can put foil over the pan to make clean-up easier.
  2. Pour Nacheez into a large saucepan and place over low heat.
  3. Cut the stems off the fresh spinach and wash. Drain thoroughly.
  4. When the Nacheez just begins to bubble add the fresh spinach and stir constantly until spinach is completely wilted.
  5. When the spinach is wilted spoon the mixture over the Portobello caps and place sliced tomato on top. Bake at 350 degrees for 30minutes (+/-).
  6. While the mushrooms are baking shred some romaine lettuce and dice one avocado. Lightly combine the avocado and salsa. Don’t mix too much to keep it chunky and green.
  7. When the mushrooms are done baking remove from oven and carefully place them over a bed of cooked rice.
  8. Top with shredded lettuce and avocado salsa mixture. Serve immediately.

The mushrooms release a lot of moisture which is not drained off so use very fresh mushrooms.

The cooking time may very depending on the size of the Portobello caps.


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