Sopes de Champiñones

Sopes de Champiñones are a delightful vegan twist on traditional Mexican sopes, featuring savory sautéed mushrooms as a seafood alternative. Topped with fresh salsa and avocado, these sopes are both satisfying and nutritious.

Ingredients

• Corn masa - 1 cup
• Water - 1/2 cup
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Button mushrooms - 200 grams, chopped
• Garlic - 2 cloves, minced
• Onion - 1/2 medium, diced
• Cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Avocado - 1 small, sliced
• Tomato - 1 medium, diced
• Jalapeño - 1 small, finely chopped (optional)
• Vegan sour cream - 2 tablespoons (for topping)

Steps

1. In a mixing bowl, combine corn masa, water, and salt. Knead until a smooth dough forms. Divide the dough into 4 equal portions and shape each into a small disc.
2. Heat a non-stick skillet over medium-high heat. Cook each disc for 2-3 minutes on each side until lightly browned and cooked through. Remove from skillet and gently pinch the edges to create a small border.
3. In the same skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and chopped mushrooms, cooking for another 5-7 minutes until mushrooms are tender and browned.
4. Stir in cilantro and lime juice, then remove from heat. Taste and adjust seasoning if necessary.
5. To assemble, spoon the mushroom mixture onto each sope, then top with diced tomato, jalapeño (if using), and avocado slices. Drizzle with vegan sour cream before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms and tomatoes.
• High in dietary fiber, promoting digestive health.

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