Mushroom stuffed with a Mexican salad - Plant based whole food

Grilled Mushroom With a Tuluca Salad

Get your sombrero on with this Mexican ‘ ish’ dish! Beautiful grilled portobello mushrooms topped with a Mexican styled salad. Easy, simple, healthy!

Ingredients (serves 4)

4 large portobello mushrooms

1 tbsp soy sauce

1 tbsp balsamic vinegar

1 tbsp olive oil

2 corn on the cob

1/4 cup shelled edamame beans

1 tbsp finely chopped mint

2 tbsp finely chopped cilantro

juice of a lime

1 birds eye red chilli pepper finely chopped

1 avocado peeled, sliced and cubed

1 punnet (250gm) baby tomatoes halved

salt and pepper


1. Prepare and cook mushrooms. Wipe mushrooms clean with kitchen paper. De-stem mushrooms. Place mushrooms whole in a bowl and add the oil, soy and vinegar.  Using your hands rub oil, vinegar mixture round the mushrooms. Bake uncovered on a baking tray for 30 minutes at 400f. This can be done up to 24 hours in advance and then just warmed up in oven when you come to serve them (you can serve them cold if you want/need to prepare in advance -they’re still super tasty!)

2. Bring a pan of slightly salted water to a boil and add cobs. Simmer for about 10 mins and drain. When cool peel off the husks and dry. Heat a grill pan to hot with a little olive oil and brown the corn (it’ll only brown in some places it doesn’t need to have a uniform browning) . Allow to cool. Using a sharp knife over a chopping board slice the corn away from the cob.

3. Make up salad. Add the tomatoes, beans, corn, avocado, chili, mint and cilantro to a bowl. Just before serving squeeze the lime over the salad and sprinkle a little salt and pepper over to taste.

4. Compile dish. Place mushroom on a plate and using a food serving ring if you have place the salad on top.

Serve with some crusty bread and a spicy salsa!  Olé, your dish is now ready to devour!!

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