Recipe: Southwest Stuffed Mushrooms
While cleaning out an old album filled with pictures of food, I stumbled upon these few and my mouth began to water. I remember the first time I made these — My best friend and I were sharing a room in a crappy apartment with too many cats and I spent a lot of time looking up recipes and then testing them out on her.
This one in particular was well received, and it’s actually something I’ve turned to making when I need something filling, healthy, delicious and appetizing to look at! My stuffed mushrooms are not vegetarian, but they could easily be made to be so by removing the chicken and adding cubed tofu instead, or using only vegetables and beans!
1 cup cooked and diced chicken breast
2 large portabello mushroom caps, stem removed
1/2 can dried and rinsed black beans
1 cup shredded Fiesta Blend cheese
1 tsp minced garlic
2 tsp cumin
1 tsp chili powder
1/2 white onion
1/2 cup cooked, rinsed and drained corn
2 cups baby spinach leaves
1/4 cup sour cream
1 tbsp olive oil
Heat garlic in olive oil in a large, nonstick pan until fragrant. Add green bell peppers and onion, cook until softened.
Add spinach leaves and cook until wilted. Mix in cubed chicken, black beans and spices. Cook for a couple of minutes (1 1/5 – 2), until everything is hot.
Meanwhile, preheat oven to 375 F. Lightly brush tops and outsides of the mushroom caps with olive oil, sprinkle with salt and pepper as desired.
Remove the pan from heat, and add the chopped tomatoes and sour cream. Mix everything together until evenly coated.
Sprinkle a little bit of the cheese on the mushroom caps, and spoon the cooked mixture on top.
Divide the rest of the cheese evenly between both mushrooms, and bake for 15 minutes, or until the cheese is bubbling and golden.