I saw this recipe on Mommi Cooks and it looked so delicious I made it the next night for dinner. I loved the combination of flavors and textures in this dish, especially the sweet corn, spicy poblano pepper, and moist chicken. It was fairly simple to make and tasted really wonderful. My husband and I both loved this dish and I will definitely be making it again and again.
Southwestern Stuffed Portobello Mushrooms:
- 4 portobello mushrooms, stems removed
- 4 tsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 2 cups of roasted chicken, chopped
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp chili powder
- 1/2 tsp oregano
- Orange bell pepper, roasted and chopped *
- Poblano pepper, roasted and chopped *
- 3/4 cup of frozen sweet corn, thawed
- 1/2 cup of baby spinach, chopped
- 1/2 cup of grape tomatoes, sliced
- 1 clove of garlic, minced
- 2 tbsp green onions, chopped
- 2 tbsp fresh cilantro, chopped
- 1/4 cup of sour cream
- 1/2 lime, juiced
- Extra sharp cheddar
How to Make Southwestern Stuffed Portobello Mushrooms
*To roast the peppers: Clean the poblano pepper and bell pepper then carefully slit them in half removing the seeds and stem. Line a baking sheet with tin foil then place the peppers on top skin side up. Place the baking sheet on the top shelf of the oven and broil them until the peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY. Chop the peppers up.
Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for easier clean-up).
Remove the stem from the mushrooms then drizzle a teaspoon of oil over each one. Season them to taste with sea salt and freshly cracked pepper. Place into the oven and cook for 7 minutes.
Combine the chicken, cumin, coriander, chili powder, oregano, roasted bell pepper, roasted poblano pepper, corn, spinach, tomato, minced garlic, green onions, cilantro, sour cream, and lime juice. Mix well until evenly coated. Taste then season with sea salt and freshly cracked pepper, to taste.
Carefully remove the mushrooms from the oven. Try not to spill the juice that has collected in the center of the mushroom. Spoon the chicken mixture into each mushroom cap (on top of any liquid that has collected in the mushroom). Sprinkle the top of each mushroom with a bit of shredded extra sharp cheddar cheese.
Place into the oven and bake for 10 minutes. Remove from the oven and serve immediately. Enjoy.