Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground chipotle chile
  • ½ teaspoon salt
  • 4 Portobello mushrooms (cleaned and patted dry)
  • 3-4 Tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced ginger
  • 1 Tablespoon minced garlic
  • 14.5 ounces fire roasted petite diced tomatoes
  • 1 can coconut milk

Instruction

  • Mix the first five spices together. Lightly spray mushrooms with nonstick cooking spray and then sprinkle with the spice mixture.
  • Place 2 tablespoons olive oil in skillet over medium heat. Add mushrooms and sauté for 2-4 minutes on each side or until golden brown and slightly seared. Remove from heat.
  • Add olive oil to skillet. Cook the onion, ginger, and garlic over medium heat for 3-5 minutes or until onions become translucent. Add tomatoes and cook for 5 more minutes. Stir in the coconut milk and mix well. Add the mushrooms and heat for 2-3 minutes.
  • Remove from heat and enjoy.