Southwestern Stuffed Mushrooms
2 Chicken Breasts, chopped small
6 Portobello Mushrooms, Stems Removed
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
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.
Add the mixture to each of the six mushrooms and top with cheese.