Stuffed portobello mushrooms with stewed okra
Stuffed Portobello Mushrooms with Stewed Okra
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course:
Main Course, Side Dish
Cuisine:
American, Mexican
Servings: 4 people
Ingredients
- 1 teaspoon vegetable oil
- 4 cups okra pods trimmed (about 1 pound)
- 1/2 cup water
- 1 16oz jar Molli Morelos cooking sauce
- 4 medium about 1 pound portobello mushrooms, with caps
- 2 tablespoons extra virgin olive oil or as needed
- 1 teaspoon Salt
- ¼ teaspoon freshly ground black pepper
Instructions
-
Preheat the oven to 400 degrees F.
-
Heat oil in a medium saucepan over medium heat. Add okra and saute for 1 minute. Add water and Molli Morelos cooking sauce; bring to a boil. Cover, reduce heat and simmer 20 minutes.
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Meanwhile, remove the stems from the mushrooms and wipe the caps clean.
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Lightly oil a baking pan with some of the olive oil. Rub the remaining oil into the tops of the caps. Sprinkle the mushrooms with salt and pepper.
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Place the caps, gill side up, on the baking pan. Roast for 10 minutes. Turn and roast until the mushrooms are tender and well browned, about 15 minutes.
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Remove the pan from the oven and fill the mushrooms with stewed okra. Provecho!