Southwestern stuffed mushrooms
Recipe by K1mposs1ble
6 Portobello Mushrooms, Stems Removed
6 Tbsp Olive Oil (about 1 Tbsp for each mushroom)
1 Tbsp Butter
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Oregano
1/2 tsp Salt
1 Bell Pepper, Chopped (whichever color you prefer)
3/4 Cup Corn
3 Oz Fresh Spinach, Roughly Chopped
1 Tomato, Chopped
1/2 Cup Sour Cream
1/2 Lime, Juiced
1 Small Bunch Cilantro, Chopped
2 Green Onions, Chopped
6 Ounces Cheddar Cheese, Shredded
Prep. Time → 30 min
Cook Time → 15 min
1. Brush the portobello mushrooms with olive oil and let them bake in an oven heated to 350 degrees for 5 minutes.
2. Heat up the butter in a large saute pan over medium heat and add in the chopped pepper and corn.
3. Add in the cumin, coriander, chili powder, garlic powder, oregano, and salt.
4. Cook another minute or two until the peppers are tender.
5. Add in the spinach and stir it a few times until it wilts.
6. Remove the pan from the heat and add in the tomato, sour cream, lime juice, cilantro, and green onions.
7. Add the mixture to each of the six mushrooms and top with cheese.
8. Bake the finished mushrooms in an oven preheated to 350 degrees for 10 minutes.
main courses, vegetarian, mushrooms, southwestern July 06, 2011 00:25
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