Go Back
–+ servings
Southwestern-Stuffed Portobello Mushrooms
Print

Southwestern-Stuffed Portobello Mushrooms

Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

Ingredients

  • 4 portobello mushrooms stems removed
  • 2 tbsp olive oil divided
  • Sea salt and freshly cracked pepper to taste
  • 2 cups of roasted chicken chopped
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp chili powder
  • ½ tsp oregano
  • Orange bell pepper roasted and chopped ***
  • Poblano pepper roasted and chopped ***
  • ¾ cup of frozen sweet corn thawed
  • ½ cup of baby spinach chopped
  • ½ cup of grape tomatoes sliced
  • 1 clove of garlic minced
  • 2 tbsp green onions chopped
  • 2 tbsp fresh cilantro chopped
  • ¼ cup of sour cream
  • ½ lime juiced
  • Extra sharp cheddar shredded

Instructions

  • *** Side Note: To roast the bell and poblano peppers: Clean the poblano and bell peppers, then carefully slit them in half, removing the seeds and stem.
    Line a baking sheet with foil, then place the peppers on top, skin side up.  
    Place the baking sheet on the top shelf of the oven and broil 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 foil (for easier clean-up).
  • Prepare the mushrooms by removing the stems, then drizzle ½ tablespoon of olive oil over each one. Season them to taste with sea salt and freshly cracked pepper. Place them on the baking sheet.
  • Par-bake the mushrooms by placing them in the oven to bake for 7 minutes.
  • Prepare the filling by combining the chicken, cumin, coriander, chili powder, oregano, roasted bell and poblano peppers, 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!
  • Stuff the mushrooms by spooning 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.
  • Finish baking the mushrooms by placing them in the oven and baking for 10 minutes.
  • Remove from the oven and serve immediately. Enjoy.