Kids say the darndest things. Last night we were sitting down to dinner, enjoying some quality time, when Alex made a sudden declaration that he didn’t like meat. “All meat?” I inquired. “No meat.” he replied. So I asked him the next logical question that came to my mind. “Do you think you might want be a vegetarian when you grow up?” An overly exaggerated look of utter frustration washed over his face as he rolled his eyes at me and sighed. “I thought we already discussed this. I want to be an ice cream truck driver when I grow up!” Silly, silly mommy for asking such a ridiculous question. But hey, as long as he drives his truck through my neighborhood it’s all good to me.
Which brings me to these mushrooms. Don’t they look good? That’s because they are good. And, while I did add chicken into these beauties, you could easily omit the poultry and replace it with a can of your favorite beans for a true vegetarian delight. I may be doing just that the next time a cook up a batch for my “budding” vegetarian/ice cream truck driver.
To fill your own mushrooms with southwestern pleasure, you’ll first need to de-trunk, clean, and grease up your edible vessels. Feel free to remove the gills if you so desire. I don’t mind them there so I left them in. Slide the shrooms into the oven and allow them to cook up for a few minutes.
Next up, the filling. Cook up a couple chicken breasts in a menagarie of Mexican spices.
Add in a little corn and bell pepper.
And how about a little spinach, just to make it healthy. Healthy is good.
At this point you’re going to turn off the heat and add in some tomato, sour cream, lime juice, cilantro, and green onions.
Fill er up!
Pop a little cheesy goodness on the top and place those meal sized buttons into the oven.
Ten minutes later and…. Voila. An all in one dinner sensation that I guarantee will have you cleaning your plate. If you’re lucky, you just might have a little extra room for ice cream.
Southwestern Stuffed Mushrooms
Total Time: 45 min
2 Chicken Breasts, chopped small
6 Portobello Mushrooms, Stems Removed
6 Tbsp Olive Oil (about 1 Tbsp for each mushroom)
1 Tbsp Butter
1 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Oregano
1/2 tsp Salt
1 Bell Pepper, Chopped (whichever color you prefer)
3/4 Cup Corn
3 Oz Fresh Spinach, Roughly Chopped
1 Tomato, Chopped
1/2 Cup Sour Cream
1/2 Lime, Juiced
1 Small Bunch Cilantro, Chopped
2 Green Onions, 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.
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Nuts about food says
That is hilarious! You really have to record these moments to remember them, there are so many they just slip away if you don’t. The mushrooms look great by the way!
Lindsay @ Pinch of Yum says
I’m so glad you decided to post these! I have recently discovered that mushrooms can taste delicious when stuffed and baked with lots of good (especially cheesy) things! 🙂 These look awesome. I love that they are meal-sized!
natalie (the sweets life) says
I absolutely love the sound of these! YUM!
Lana @ Never Enough Thyme says
I truly love mushrooms. Prepared any way at all. But this recipe really makes my tastebuds excited! All those fabulous flavors combined and stuffed into a mushroom cap. Yum! Gotta give this one a try and soon!
love this, all the veggies in it, so colorful!
Lol, my son started choosing professions at the age of 4. First he wanted to be a sheep farmer, but then he thought that the smell of the sheep’s poops was not very attractive to him. Then he wanted to be a fisherman and finally he decided that he would be a military general. As you can see there is a progress as to what he is going to be thank God lol. These stuffed mushrooms are so appetizing and I wouldn’t omit the chicken!
Are you kidding me?!!! This looks amazing. I’m on a whole portabello kick lately, so this is perfect!!
Heather at FarmgirlGourmet says
OH.MY.GOODNESS!!! These look amazing! Definitely will be printing this one out for future reference. YUM! Thank you!
Don’t those look so cute and adroable Julie? They really do! I love how you’ve prefected them. I bet the taste is wonderdful. Great job.
looks crazy good!
Laura in Cancun says
So creative! I’m drooling over here
Mushrooms Canada says
WOW!!! These look amazingly delicious! The bright colours… the melty cheese… the mushrooms… yum!
Mari's Cakes says
It is a FANTASTIC recipe! Very mouth watering, I love it!!! God bless your talent.
Feast on the Cheap says
Wow, these are some seriously stuffed mushrooms. A meal in a bite!
oh, great goodness, i am so hungry right now, and these fit the hunger bill quite nicely! anne
So cute..LoL..I loved Alex’s answer! I love the idea of portobellos stuffed with veggies and chicken.Trust me I saw your pictures and Paula Deen came to my mind..so good!
Cara @ The Boys Made Me Do It! says
These sound fabulous! I’ve got friends that love stuffed mushrooms and I’m definitely going to have to try this recipe!
Your son is adorable!
These mushrooms are quite impressive; never seen anything this elaborate; it’s a meal we would love, you’re good Julie! thank you for posting this one.
We love portobello mushrooms.
cooking rookie says
Yum! How great they look!
These look SO good! Great meal idea!
Alison @ Ingredients, Inc. says
So cute 🙂
This looks absolutely delicious!!! I would love to try it with black beans for me (I don’t eat chicken) and as is for my family…I love portabello mushrooms, what a great way to turn them into the base for an entire meal.
Mandy - The Complete Cook Book says
Beautifully written post and what a creative and super tasty looking meal – I may try a smaller version of this minus the chicken (even though I eat meat) as a starter for a dinner party.
These look great, and I suspect I would love them with either chicken or black beans. Mmmm.
Wow, this stuffed mushrooms look delicious with all the yummie things in it…it sure makes a nice meal. Beautifully presented as well. Hope you are having a wonderful week Julie 🙂
mmmmm…. stuffed mushrooms! one of my favorites that I actually cook once in a great while. I like your southwestern twist though. Wouldn’t that filling be yummy inside an 8 ball squash, too? Cause those 8 ball squash are so cute I want to cook them just to be able look at them.
An ice cream truck driver over a vegetarian… you’ve got such smart kids! Love to you!
Cute story! These mushrooms look so good they make me want to be an ice cream truck driver when I grow up! 😉
Oh my. Delicious! This is going on a “girl night” menu soon!
Jenn Erickson/Rook No. 17 says
Your mushrooms look incredible! I have a hunch they’d be a big hit with meat-lovers, semi-vegetarians, and ice-cream-truck drivers alike!
these are gorgeous and packed with flavor…i am trying my hand at growing mushrooms…now i have a great recipe to try them with!
oh great mushroom recipe and love what your son said kids are the best
Jane Selby says
Loved your mushrooms. I made it will left over pork and with chicken. Both were delicious. Added black beans to the mixture and it was a full meal all by itself. GOOD JOB!!!!