Serve these with pico de gallo or any of your favorite burrito toppings!
Using a silicone brush, coat mushrooms all over with the oil mixture.
Place the mushrooms on a large rimmed baking sheet and bake until mostly soft, about 10 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat.
Add onion; cook, stirring, until almost soft, about 3 minutes.
Add cumin and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt; stir until incorporated.
Add corn and beans; cook, stirring, until hot.
Remove from heat and stir in cilantro and cheese.
Serve with pico de gallo, if desired.
Tips
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos.
Using a spoon, scrape off the brown gills from the underside of the mushroom caps.
If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
