Southwestern Stuffed Mushrooms
By: Julie M.
Published: Tuesday, May 3, 2011 - 4:07am

Ingredients




2 Chicken Breasts, chopped small
6 Portobello Mushrooms, Stems Removed
6 tablespoons Olive Oil (about 1 Tbsp for each mushroom)
1 tablespoon Butter
1 teaspoon Cumin
1/2 teaspoon Coriander
1/2 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano
1/2 teaspoon Salt
1 Pepper, Chopped (whichever color you prefer)
3/4 cup Corn
3 ounces 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

Preparation

1 Brush the portobello mushrooms with olive oil and let them bake in an oven heated to 350 degrees for 5 minutes. 2 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. 3 When the chicken is cooked about halfway through, add in the chopped pepper and corn. 4 Cook another minute or two until the chicken is no longer pink. 5 Add in the spinach and stir it a few times until it wilts. 6 Remove the pan from the heat and add in the tomato, sour cream, lime juice, cilantro, and green onions. 7 Add the mixture to each of the six mushrooms and top with cheese. 8 Bake the finished mushrooms in an oven preheated to 350 degrees for 10 minutes.