Mexican Stuffed Portobello Mushrooms

Happy Friday guys! Recipe of the day is Mexican Stuffed Portobello Mushrooms – absolutely gorgeous mushrooms with spicy chicken, Mexican style.

Portobello & chanterelle mushrooms are my top favourite (from the ones I’ve tried). I feel mushrooms in general are a bit underrated which I don’t understand why. They’re simply gorgeous and so versatile. You can stuff them, sauté, fry them and whatnot. Also, they can be a good meat substitution in vegetarian/vegan recipes.

The Mexican Stuffed Portobello Mushrooms a re perfect for a quick weeknight dinner. You can even prep the chicken in advance – if you do meal prep on Sunday, simply prep the chicken, store in containers in the fridge for up to 4 days and when wished, stuff your mushrooms and bake.

What you need:

Portobello mushrooms
Boneless chicken thighs
corn
red pepper
tinned tomatoes
tomato paste
Monterey Jack cheese (or any cheese you fancy)
fresh coriander
cumin powder
paprika powder
garlic powder
fresh lime
chilli peppers (optional)
olive oil
salt and pepper to taste

Here’s how to make these beautiful Mexican Stuffed Portobello Mushroms

Ingredients:

6 Portobello mushrooms
400g boneless chicken thighs, cut into thin strips
120g Monterey Jack cheese or any other cheese you fancy, grated
1 small onion, chopped
1 roasted red pepper, thinly sliced
200g tinned corn, drained
1/2tbsp tomato paste
200ml pasata
bunch of fresh coriander, chopped
1tbsp paprika powder
1tsp cumin powder
1tsp garlic powder
1tsp black pepper
salt and pepper to taste
1 lime for serving
1-2 chilli peppers, sliced

Preparation:

Preheat the oven to 200°C.
Start by preparing the chicken – heat a pan with tiny bit of olive oil and gently sweat the onion for couple of minutes. add the chicken strips and cook for 5 more minutes, then add the mix of herbs, tomato paste and tinned tomatoes. Stir well constantly and cook for another 10 minutes or until the chicken is thoroughly cooked. Leave on a side to cool down.
In a bowl, combine the chicken, corn, roasted red pepper and coriander. Season with salt and pepper and mix well.
Wash and clean the Portobello mushrooms and arrange on a baking tray. Drizzle a tiny bit of olive oil and season them with salt and pepper. Stuff the mushrooms with the chicken and add the grated cheese on top. Bake in the oven for about 15 minutes or until ready.
Serve with some fresh lime, sour cream and sliced chilli pepper, if wished.

Enjoy!

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming next week.

As you already know, if you’ve read my previous post, I’m more than excited about Autumn produce and can’t wait to share all those beautiful seasonal recipes with you.

Meanwhile, have a super tasty and hopefully sunny weekend. xx