Southwestern Stuffed Mushrooms

Ingredients

6 tablespoons Olive Oil (about 1 Tbsp for each mushroom)

1 tablespoon Butter

1 teaspoon Cumin

1/2 teaspoon Coriander

1/2 teaspoon Chili Powder

1/2 teaspoon Oregano

1/2 teaspoon Salt

1 Pepper, Chopped (whichever color you prefer)

3/4 cup Corn

3 ounces Fresh Spinach, Roughly Chopped

1 Tomato, Chopped

1/2 Lime, Juiced

1 Small Bunch Cilantro, Chopped

6 ounces Cheddar Cheese, Shredded

Brush the portobello mushrooms with olive oil and let them bake in an oven heated to 350 degrees for 5 minutes.

Heat up the butter in a large saute pan over medium heat. Add in the chicken, cumin, coriander, chili powder, garlic powder, oregano, and salt.

When the chicken is cooked about halfway through, add in the chopped pepper and corn.

Cook another minute or two until the chicken is no longer pink.

Add in the spinach and stir it a few times until it wilts.

Remove the pan from the heat and add in the tomato, sour cream, lime juice, cilantro, and green onions.

Add the mixture to each of the six mushrooms and top with cheese.

Bake the finished mushrooms in an oven preheated to 350 degrees for 10 minutes.

1.0 servings

Tuesday, May 3, 2011 - 4:07am