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
- Preheat the oven to 375 degrees.
- Remove the stem and scrape out the gills of the mushroom.
- Wipe the top of the mushroom cap with a damp paper towel.
- Add the portabello mushrooms to the pan and spray just a half a second with cooking spray.
- Add the rest of the ingredients in a bowl and toss.
- Scoop the filling onto each of the portabello mushrooms.
- Spray the top of each mushroom with canola oil spray for a half second.
- Bake for 20-25 minutes until the mushrooms are well browned and cheese is slightly melted.
Nutrition
Serving: 1mushroom | Calories: 99kcal | Carbohydrates: 14g | Protein: 5.5g | Fat: 3.1g | Saturated Fat: 1.6g | Cholesterol: 8mg | Sodium: 288mg | Fiber: 2.7g | Sugar: 4.1g
