The Pioneer Woman Tasty Kitchen
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Southwestern Stuffed Mushrooms

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Mushrooms stuffed with some of the tastiest ingredients this side of the border.

Ingredients

  • 6 whole Large Portobello Mushrooms, Stems Removed
  • 6 Tablespoons Olive Oil (about 1 Tablespoon Per Mushroom)
  • 1 Tablespoon Butter
  • 2 whole Chicken Breasts, Chopped Small
  • 1 teaspoon Cumin
  • ½ teaspoons Coriander
  • ½ teaspoons Chili Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Oregano
  • ½ teaspoons Salt
  • 1 whole Bell Pepper, Chopped (whichever Color You Prefer)
  • ¾ cups Corn
  • 3 ounces, weight Fresh Spinach, Roughly Chopped
  • 1 whole Tomato, Chopped
  • ½ cups Sour Cream
  • ½ whole Lime, Juiced
  • 1 whole Small Bunch Cilantro, Chopped
  • 2 whole Green Onions, Chopped
  • 6 ounces, weight Cheddar Cheese, Shredded

Preparation

Brush the portobello mushrooms with olive oil and let them bake in an oven heated to 350ºF 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 350ºF for 10 minutes.

One Comment

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epmaxwell on 5.4.2011

made these tonight… used frozen corn, but everything else fresh and it was delish!! I only stuffed 2 mushrooms tonight, and i think i’ll scrape the gills from the next ones I eat tomorrow. :) Thanks for great recipe!

2 Reviews

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euphqueen1 on 5.6.2011

These were great! I also used frozen corn instead of fresh, and I removed the caps and gills from the mushrooms. I made the filling ahead of time, refrigerated it, and warmed it back up on the stove before putting it in the mushrooms. I think this was a good move as the chicken reabsorbed a lot of juice. I think how many mushrooms you stuff depends on what size you have. I could only fit 4 in a 9×13 pan, but just those 4 mushrooms were big enough for the entire pan of stuffing. I won’t make this often because it did require a lot of chopping, but I will make it again. I think the filling would be great in taco shells or burritos, too! It’s delicious and a good way to sneak some veggies in on any carnivores in your life.

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epmaxwell on 5.4.2011

accidentally left my ‘review’ under the comments. super easy and yummy. Thanks!

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