I decided to make Stuffed Portobello Mushrooms the other day. While this meaty like-veggie is delicious on its own, it is equally as yummy when filled with a tasty filling. Mine, a mixture of chicken, onions, kale, spinach, peppers, corn, and seasonings are incredibly satisfying. They can be prepared in advance and then sprinkled with cheese before baking. The result is a stuffed portobello that is as delicious, and it is healthy for you.
Ingredients for Stuffed Portobello Mushrooms
4 portobello mushrooms, stems removed and insides scooped out
1 pound ground turkey or chicken
olive oil
1 medium onion, chopped, about 1 generous cup
1 small red bell pepper, diced
1/2 cup frozen corn
1 cup chopped baby kale or baby spinach
1/3 cup chopped poblano pepper, reserve 1 tablespoon
1/4 cup + 4 tablespoons shredded Monterey Jack cheese
2 cloves garlic, minced
2 teaspoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
Time-Saving Tips: Prepare the mushrooms earlier in the day and bake before serving.
Let's see what we need.
Now let's cook.
Discard the stems and scoop out the brown inside of the mushrooms.
Saute 2 tablespoons of oil, chopped onion, and chopped pepper together for about 4 minutes. Add the chicken, cumin, chili powder, coriander, garlic, and a little more salt and pepper. Once the chicken is cooked, stir in the corn and spinach. Turn off the heat and stir in the 1/4 cup of cheese.
Lightly drizzle both sides of the mushrooms with oil and transfer to a parchment-lined sheet pan. Season the mushrooms with salt and pepper and fill them with the meat mixture.
Transfer the stuffed mushrooms to a preheated 375 - degree oven. When the filling is heated through and the mushrooms are just tender, sprinkle each mushroom with a tablespoon of cheese and return to the oven. Once the cheese is melted, the mushrooms are done.
They're ready! Stuffed Portobello Mushrooms are a delicious and comforting meal. I especially love how they are so healthy, can be prepared in advance, and are so good for you. And leftovers are great for lunch the next day.
Enjoy!
Stuffed Portobello Mushrooms
4 portobello mushrooms, stems removed and insides scooped out
1 pound ground turkey or chicken
olive oil
1 medium onion, chopped, about 1 generous cup
1 small red bell pepper, diced
1/2 cup frozen corn
1cup chopped baby kale or baby spinach
1/3 cup chopped poblano pepper, reserve 1 tablespoon
1/4 cup + 4 tablespoons shredded Monterey Jack cheese
2 cloves garlic, minced
2 teaspoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
Discard the stems and scoop out the brown inside of the mushrooms.
Saute 2 tablespoons of oil, chopped onion, and chopped pepper together for about 4 minutes. Add the chicken, cumin, chili powder, coriander, garlic, and a little more salt and pepper. Once the chicken is cooked, stir in the corn and spinach. Turn off the heat and stir in the 1/4 cup of cheese.
Lightly drizzle both sides of the mushrooms with oil and transfer to a parchment-lined sheet pan. Season the mushrooms with salt and pepper and fill them with the meat mixture.
Transfer the stuffed mushrooms to a preheated 375 - degree oven. When the filling is heated through and the mushrooms are just tender, sprinkle each mushroom with a tablespoon of cheese and return to the oven. Once the cheese is melted, the mushrooms are done.
Time-Saving Tips: Prepare the mushrooms earlier in the day and bake before serving.
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