This question never fails… especially in our house. I usually have some idea of what I am going to do, but tonight was a little bit different. Dan went to the movies with friends and I had just finished drawing our wedding oak tree, so I didn’t really have dinner on my mind. (Moose kind of reminded me that it was dinner time when she started whining…. I got lost in the drawing. Whoops.)
After feeding Moose I basically pulled out all of our left over food tid bits and veggies from the fridge. Once again I was left trying to figure out how to combine these in some kind of yummy way. So I ended up with chili lime marinated portabella mushroom, avocado, and a mexican fried rice.
One large Portabella Mushroom Cap
Chili Lime Marinade (Target)
Basmati Rice (cooked)
Garlic Salt (optional)
I marinated the mushroom cap in the chili lime marinade for about 10-15 mins. I then baked that in the oven on 350 degrees for 15 mins. I finely chopped the onion and used a garlic press for the fresh garlic. When the oven timer was at 10 mins remaining for the mushroom, I started up my pan with about a tablespoon of oil. When it was heated I added my onion and fresh garlic and sautéed that for a couple of minutes. I then added my left over basmati rice, a tablespoon of taco seasoning, and a pinch of garlic salt, salt, and pepper. I mixed these together and turned the heat to medium. After the mixture seems fried, add the corn and keep mixing for another couple of minutes (the mushroom should be done by now). I mashed the avocado and added salt and pepper to taste.
Great option for left over tid bits and really yummy!!