Fiesta Stuffed Portabella Mushroom Caps
Ingredients
The mushrooms
-
6
count
Monterey Mushroom Portabella Caps, stems removed
The filling
-
1
Tbsp
avocado oil
-
1
lb
lean ground beef or your favorite ground protein
-
1
cup
steamed rice
-
½
small
red onion, chopped (about ⅓ cup)
-
1
medium
red bell pepper, chopped (about 1 cup)
-
2
cloves
garlic, minced
-
2
tsp
cumin
-
½
tsp
paprika
-
½
tsp
chipotle chili powder
-
½
tsp
sea salt
Instructions
- Preheat the oven to 400ºF and prepare a baking sheet.
- Wash and dry the Portabella caps, removing the stems and cutting back any flesh covering the gills.
- In a skillet, heat the avocado oil and sauté the chopped vegetables and spices until tender.
- Combine the cooked veggies with the steamed rice in a large bowl.
- Add the uncooked ground beef to the rice and veggie mixture and mix well.
- Fill the Portabella caps with the mixture, spreading it to the edges.
- Drizzle or spray the edges of the mushroom caps with oil.
- Bake for 25 minutes or until the internal temperature reaches 160ºF.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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