I'm all about grass fed beef these days, and buying it from a local farmer. Yes, you do pay more, but for me and my family, I am happy to pay more for the extra assurance that my food doesn't have harmful chemicals or antibiotics added to it. My farmer even delivers to my house!
A few little hints while making these: clean the gills out well. Salt the inside of the mushroom. I added a little cumin for some interest. Delish.
Beef and Portabella Tostados
8 large portabella caps, cleaned
1 lb grass fed beef
2 c shredded lettuce
1 tomato, chopped
1 avocado, sliced into 8 slices
1/4 c chopped cilantro
1 t cumin
1 t chili powder
1 t garlic powder
1 lime, cut into fourths
salsa for topping the tostados
olive oil
Preheat oven to 400. Place nonstick foil on a cookie sheet. Brush the caps with olive oil, season with salt and pepper on both sides. Roast for 10 minutes, flip and roast for 10 minutes more. While mushrooms are roasting, brown ground beef with salt and pepper and the cumin, chili powder and garlic powder. Drain. Remove caps from the oven. Fill each cap with 1/8th of the seasoned ground beef. (for your cheese eaters, you can add shredded cheddar on top of the beef) Top with lettuce, then avocado, then tomato, then salsa. Squirt with the juice of the lime. Serve.
You can also top with sour cream if desired.
Head over to these other fantastic chefs to see what they have cooking for Cinco de Mayo! Adios!
Sunday Supper Easy Cinco de Mayo Recipes
Appetizers
- Authentic Easy Guacamole by Curious Cuisiniere
- Beef and Portobella Tostados by Our Good Life
- Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
- Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
- Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
- Rotisserie Chicken Nachos by Pies and Plots
Drinks
- Cherry Paloma by The Crumby Cupcake
- Coconut Margarita by Cosmopolitan Cornbread
- Mexican Sunset by Girl Abroad
- Spicy Micheladas by Sunday Supper Movement
- Strawberry Pineapple Agua Fresca by Authentically Candace
Entrees
- Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
- Chicken Tinga Chalupas by Palatable Pastime
- Chipotle Chicken and Black Bean Soup by Cooking Chat
- Crock Pot Chicken Tortilla Soup by Soulfully Made
- Deluxe Beef and Bean Tostadas with Pickled Onions by The Weekend Gourmet
- Mexican Chicken and Black Bean Casserole by Simple and Savory
- Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
- Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon
Sides and Sauces
- Alambre Skillet Cheese Dip by My Life Cookbook
- Black Bean Cilantro Rice by Sew You Think You Can Cook
- Mango Habanero Sauce by Caroline’s Cooking
- Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
- Slow Cooker Healthy Refried Beans by Cricket’s Confections
- Traditional Salsa Verde by Basic N Delicious
Sweets
- Blueberry-Chocolate Jicamuffins by What Smells So Good?
- Carlota de Limón – Lime Charlotte by Food Lust People Love
- Flourless Mexican Hot Chocolate Cake by Baking Sense
- Margarita Cupcakes by Gourmet Everyday
- Oreo Taco Cookies by Ninja Baker
- Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
- Strawberry Gluten-Free Hand Pies by And She Cooks
Tacos
- Taco Bake by My World Simplified
- Pineapple Lime Chicken Tacos by Brunch-n-Bites
- Mini Taco Bowl Bites by Jersey Girl Cooks
- Lime Chicken Soft Tacos by Life Tastes Good
- Chicken Street Tacos by The Freshman Cook
- Chicken Fajitas by A Day in the Life on the Farm
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