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Mexican Stuffed Portabello Mushrooms with roasted corn, bell peppers, pepper jack cheese and spiced breadcrumbs.

Mexican Stuffed Portabello Mushrooms

Mexican Stuffed Portabello Mushrooms with roasted corn, bell peppers, pepper jack cheese and spiced breadcrumbs.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 99 kcal
Author Sabrina

Ingredients

  • 4 large portabello mushrooms
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1/4 cup shredded pepper jack cheese 2%
  • 1/4 cup breadcrumbs
  • 1/2 red bell pepper minced
  • 1/2 green bell pepper minced
  • 1/2 cup roasted corn kernels
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • cooking spray

Instructions

  1. Preheat the oven to 375 degrees.
  2. Remove the stem and scrape out the gills of the mushroom.
  3. Wipe the top of the mushroom cap with a damp paper towel.
  4. Add the portabello mushrooms to the pan and spray just a half a second with cooking spray.
  5. Add the rest of the ingredients in a bowl and toss.
  6. Scoop the filling onto each of the portabello mushrooms.
  7. Spray the top of each mushroom with canola oil spray for a half second.
  8. Bake for 20-25 minutes until the mushrooms are well browned and cheese is slightly melted.
Nutrition Facts
Mexican Stuffed Portabello Mushrooms
Amount Per Serving (1 mushroom)
Calories 99 Calories from Fat 28
% Daily Value*
Total Fat 3.1g 5%
Saturated Fat 1.6g 8%
Cholesterol 8mg 3%
Sodium 288mg 12%
Total Carbohydrates 14g 5%
Dietary Fiber 2.7g 11%
Sugars 4.1g
Protein 5.5g 11%
* Percent Daily Values are based on a 2000 calorie diet.