Southwestern Stuffed Portobello Mushrooms
Retrieved from: fortheloveofcooking-recipes.blogspot.com
Adapted by: Me :]
4 portobello mushrooms, stems removed (we used 6 mushrooms)
4tsp olive oil (1tsp of olive oil per mushroom, so using 6 tsps for 6 mushrooms)
Sea salt and freshly cracked pepper, to taste
2 cups of roasted chicken, chopped (rotisserie chicken was perfect for this)
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 (I omitted the tomatoes since I'm not a fan of them raw)
1 clove of garlic, minced
2 tbsp green onions, chopped
2 tbsp fresh cilantro, chopped
1/4 cup of sour cream (I use the Darigold Mexican Style sour cream. It's AMAZING)
1/2 lime, juiced
Extra sharp cheddar
*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. (I left the skin on and they were just fine :])
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 375 degree oven and bake for 10 minutes. Remove from the oven and serve immediately.
I used the For the Love of Cooking's picture, look how good they look!!! Like I mentioned above, I made 6 stuffed mushrooms and still had about half of the stuffing mixture left. Don't waste the goodness! Turn then into quesadillas!
