A beautiful dish featuring a grilled Portobello mushroom cap brimming with a bed of avocados, black beans, crumbled queso fresco, perched on a vibrant red ranchero sauce. An egg rests above this stack, with a runny yolk ready to flow. Fresh Cilantro leaves and fried tortilla strips add an invigorating green and crisp golden crunch to top off.

Mexican-Style Portobello Huevos Rancheros

Name: Mexican-Style Portobello Huevos Rancheros
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: Portobello Mushrooms, 2 stems removed, cleaned; Eggs, 4; Avocado, 1 sliced; Black Beans, 1/2 cup canned, drained; Queso Fresco, 1/2 cup crumbled; Ranchero Sauce, 1 cup; Jalapeno, 1 sliced; Lime, 1 cut into wedges; Fresh Cilantro, for garnish; Fried Tortilla Strips, for garnish; Olive Oil, 2 tablespoons; Salt and Pepper, to taste

Category Brunch

Prep 15 minutes

Cook 15 minutes

Style Mexican

Technique grilling

Diet Friendly Gluten-Free

Daily Recipe: July 11, 2024

Beat the morning blues with this vibrant dish that brings together the earthy goodness of Portobello mushrooms and the bold flavors of Mexican cuisine. The star player of this recipe is the Portobello mushroom which not just adds a meaty texture but also absorbs the flavors of other ingredients. To complement its richness, we bring in a medley of spices, herbs, and cheese, encapsulating the vibrancy of Mexican food.

Ingredients (for 2)

Portobello mushrooms - 2 - stems removed, cleaned
Eggs - 4
Avocado - 1 - sliced
Black beans - 1/2 cup - canned, drained
Queso fresco - 1/2 cup - crumbled
Ranchero sauce - 1 cup
Jalapeno - 1 - sliced
Lime - 1 - cut into wedges
Fresh cilantro - - for garnish
Fried tortilla strips - - for garnish
Olive oil - 2 tablespoons
Salt and pepper - to taste

Preparation

Step 1 - 🔥🍄🧂

Preheat grill or grill pan over medium heat. Brush Portobello caps with olive oil and season with salt and pepper. Grill them gill-side down for 5 minutes, then flip and grill for another 5 minutes.
Step 2 - 🍳🥫🔥

Meanwhile, heat the Ranchero sauce in a pan over medium heat. Simmer for a few minutes to warm up.
Step 3 - 🍳🐣🔥

In a separate pan, fry the eggs as per preference.
Step 4 - 🍽️🍄🥑

To assemble, place a generous scoop of Ranchero sauce on each plate. Put the grilled Portobello cap on the sauce and then layer up with black beans, avocado slices and crumbled queso fresco.
Step 5 - 🥚🍃🌶️

Top each stack with a fried egg, garnish with fresh cilantro leaves, a sprinkling of fried tortilla strips and a few jalapeno slices. Serve with lime wedges on the side.

Additional

This Mexican classic was traditionally served for lunch and dinner but over time it has become a breakfast staple. The recipe can be modified easily for different dietary needs. You can make it vegan by swapping out the egg and cheese for tofu scramble and plant-based cheese. To add a kick, sprinkle some chipotle powder to the tofu scramble before cooking.