📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 large portobello caps sub: cremini “stuffed buttons”
- 8 oz raw Mexican chorizo sub: mild chicken sausage + 1/2 tsp smoked paprika
- 1 cup shredded cheddar sub: Monterey Jack, mozzarella
- 1 tbsp olive oil sub: avocado oil, ghee
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 2 tbsp cilantro chopped; sub: parsley
- Salt & pepper to taste
Instructions
- Prep mushrooms: Wipe caps clean, remove stems, brush with oil, season.
- Cook chorizo: Brown sausage with garlic 5 min; drain fat.
- Stuff & top: Divide chorizo into caps, mound cheese on top.
- Bake/air-fry: Oven 375°F (190°C) or air fryer 360°F 12–14 min until cheese bubbles and mushrooms tender.
- Finish: Garnish with cilantro; serve hot with lime wedges.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 18g | Fat: 25g
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About This Dish
Big, meaty portobello caps become edible bowls for sizzling chorizo and gooey cheddar — an oven-or-air-fryer keto meal that hits the table in 20 minutes.
Health Benefits
- Portobello mushrooms replace bread or tortillas as the base, keeping this dish low-carb.
- Chorizo and cheese provide the protein and fat that make this dish filling.
Pairs Well With
- Blackened Salmon & Cotija Salad
- Stuffed Mini Bell Peppers