Mexican Stuffed Mushroom Recipe
By Rob Watts
What you’ll need:
2 Portobello Mushrooms
3-4 Fresh Jalapeño Peppers.
Tablespoon of Extra Virgin Olive Oil.
Tablespoon of Fresh Minced Garlic
1/2 Teaspoon of Chili Powder
1/2 Cup of Diced Tomatoes
2-3 Oz of Colby Jack Cheese (or Mexican Blend)
How to make it :
On a baking sheet (and aluminum foil) place the mushroom caps upright. In a separate bowl, mix together your minced garlic, chili powder and diced tomatoes. Once complete, add this mixture to the inside of your mushroom caps using a spoon. Slice jalapeño peppers into 1/4 inch slices. Add these along with your cheese over your mushrooms, completely covering your tomato and garlic filling.
Place in your oven for 10 minutes on 325 degrees.
Prepare a sauté pan. Add your olive oil and place the pan on medium heat. When you remove your mushrooms from the oven (cheese will be melted), place in the sauté pan and cook on medium heat for 5-10 minutes, depending on your desired firmness of the mushrooms.
Remove and serve with your desired garnish. (Tomato salsa, Ranch Dressing, Cilantro.)
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