Simple but scrumptious, this stuffed mushroom recipe makes an excellent vegetarian entrée for any occasion. Or serve as a side to meat or seafood dishes for a complete meal. Serves 4.
Ingredients
Portobello Mushrooms
4 whole Portobello mushrooms, stems and gills removed
2+2 T extra virgin olive oil
1/2 t salt
1 t pepper
2 c cornbread, prepared and diced into 1/4” cubes
2/3 c pepper jack cheese, shredded
1/3 c cheddar cheese, shredded
1/2 c queso fresco cheese, crumbled, +2 T for garnish
2/3 c artichoke hearts, chopped
1, 4 oz can diced green chilies
1/3 c cilantro, chopped
1 T chipotle in adobo, minced
1/4 c green onion, chopped, + 2 T for garnish
Chipotle Lime Sauce
1/4 c sour cream
2 T lime juice
1 T adobo sauce
Steps
Portobello Mushrooms
Preheat oven to 350 degrees. Rub mushrooms with 2 T olive oil inside and out, sprinkle with a pinch of salt and pepper and place on a baking sheet, gills side up. Heat the remaining 2 T oil in a non-stick skillet, add cornbread cubes and sauté until golden brown and crispy, approx. 5 min. Remove from heat.
In a bowl, combine the rest of the filling ingredients. Add cornbread and toss gently. Do not overwork or cornbread will crumble and filling will become dense. Taste and adjust seasonings. Mound the mixture onto the prepared mushroom caps. Bake for 8-10 min, until the cheese melts and mushrooms soften.
Garnish with Chipotle Lime Sauce, crumbled queso fresco and chopped green onion. Serve with a fresh green salad.
Chipotle Lime Sauce
Mix sauce ingredients in a small bowl and set aside. Drizzle sauce over baked mushrooms when ready to serve.
