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Southwestern Stuffed Mushrooms

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.