Cooking Lesson Round 1 - Southwestern Stuffed Mushrooms

I somehow convinced my friend, Randi, to do a cooking lesson with me. She is a vegetarian and doesn't cook that often. We're going to be cooking a vegetarian dish once a month and will be featured on this blog. Here we go!

Randi loves portobello mushrooms but has never cooked with them before. I found this recipe on Mommie Cooks! website that features a southwestern stuffed mushroom. We opted out the chicken and cilantro but if you like those ingredients go ahead and add them in. This recipe looked very easy for Randi to follow and delicious as well.

Southwestern Stuffed Portobelo Mushrooms

Ingredients

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

Directions

• 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 and add in the chopped pepper and corn. 
• Add in the cumin, coriander, chili powder, garlic powder, oregano, and salt.
• Cook another minute or two until the peppers are tender.
• 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.