Southwestern Stuffed Portobello Mushrooms

This vegetarian dish combines the flavors of Southwestern cuisine with the earthy taste of Portobello mushrooms. The filling is made with sautéed onions, garlic, and a blend of cheeses, and the mushrooms are baked until golden brown and tender.

🛒 Ingredients

• 4 caps portobello mushrooms
• 1 medium onion
• 3 cloves garlic
• 1 cup cheddar cheese
• 1/2 cup monterey jack cheese
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 1 tsp ground paprika
• 1/2 tsp ground salt
• 1/4 tsp ground pepper
• 2 tbsp tablespoons olive oil
• 1/4 cup chopped fresh cilantro

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Clean and prepare the portobello mushrooms by removing the stems and gills.

3. 3

   In a large skillet, heat 1 tablespoon of olive oil over medium heat.

4. 4

   Add the sliced onions and cook until softened, about 5 minutes.

5. 5

   Add the minced garlic and cook for an additional 1-2 minutes.

6. 6

   In a large bowl, combine the cooked onion mixture, cheddar cheese, monterey jack cheese, cumin, chili powder, paprika, salt, and pepper.

7. 7

   Stuff each mushroom cap with the cheese mixture and place on a baking sheet lined with parchment paper.

8. 8

   Drizzle the remaining 1 tablespoon of olive oil over the mushrooms and toss to coat.

9. 9

   Bake the mushrooms in the preheated oven for 20-25 minutes, or until golden brown and tender.

10. 10

    Remove the mushrooms from the oven and sprinkle with chopped cilantro. Serve hot.

💡 Pro Tips

To prevent the mushrooms from becoming too dry, do not overfill them with the cheese mixture. Also, be sure to cook the onions and garlic until softened before adding the cheese mixture. Serve with a side of salsa or guacamole for added flavor.

📊 Nutrition per Serving