Southwestern Beef and Cheese Stuffed Portobellos
Cuisine: Southwestern
Author: Anita
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • 6 large portobello mushroom caps (~ 4 inches diameter)
  • 1 tbsp olive oil
  • ⅓ cup chopped onion
  • 2 cloves garlic, pressed
  • 1 lb ground beef
  • ¼ tsp salt
  • ¼ tsp cumin
  • ½ cup mild diced green chiles
  • ¼ cup green salsa (I used Winking Girl medium tomatillo)
  • ½ cup chopped parsley
  • 1½ cup shredded extra sharp cheddar cheese
  • extra parsley for garnish
Instructions
  1. Preheat oven to 400°. Lightly spray a 9" x 13" baking dish with cooking spray and set aside.
  2. Rinse the mushroom caps to remove any clinging dirt. Put them in a steamer (or covered skillet) with water and let steam over water at a low boil for 20-30 minutes. If you have stems and/or broken caps, you can finely chop them and add them into the ground beef mixture later.
  3. In a large skillet, heat the olive oil and cook the onion 3-4 minutes to soften. Add the garlic and cook another minute, then add the ground beef, salt, and cumin. Break up the ground beef and cook over medium heat to brown; add diced pieces of the mushroom stems at this point if desired. Then add the chiles and salsa, adjusting seasoning to taste.
  4. Remove from heat and stir in the parsley and shredded cheese, allowing the cheese to melt.
  5. Remove mushroom caps from steamer and place on baking dish. Top each mushroom cap with a mound of the meat mixture as shown in picture.
  6. Bake the stuffed mushrooms 10-15 minutes, garnish with more chopped parsley, and serve.
  7. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/beef/southwestern-beef-and-cheese-stuffed-portobellos/