Tex-Mex Stuffed Portabellas

March 15, 2010

Tex-Mex Stuffed Portabellas

From the Moosewood Restaurant cooking for Health Cookbook written by the Moosewood Collective, this great collection of vegetarian and vegan recipes is packed with inspiring, nutritious recipes and would be a useful addition to any cookbook collection – and several recipes are Allergy Friendly.

Hands-on time: 45 minutes, baking time: 45 minutes.

This recipe makes 4 servings.

Tex-Mex Stuffed Portabellas Ingredients:
1 ½ cups chopped onions
2 garlic cloves, minced or pressed
2 tablespoons olive oil
1 canned chipotle in adobe sauce, minced
1 yellow and 1 red bell pepper, finely chopped (2 to 21/2 cups)
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro
3 fresh plum tomatoes, seeded and finely diced (about 1 cup)
6 ounces Monterey Jack cheese, grated (about 2 cups)
4 large portabella mushrooms (4 to 5 inches in diameter)
Minced scallion

Pre-heat the oven to 350 degrees.
In a skillet on medium-high heat, cook the onions and garlic in the olive oil for a couple of minutes.
Add the chipotles and bell peppers and cook for 2 minutes.
Add the coriander, cumin, paprika, salt, and pepper and cook, stirring often, until the peppers are tender but still firm.
Remove from the heat.
Stir in the cilantro and tomatoes and two-thirds of the cheese.
Break off the stems of the portabellas and save them for another use or discard.
Rinse the caps (gently, so they don’t break), and place smooth side down in a lightly oiled baking dish large enough to hold them in a single layer.
Mound each mushroom cap with about a cup of filling.
Sprinkle the remaining cheese on top.
Cover the baking dish with foil folded lengthwise to form a little tent so that the foil won’t stick to the cheese.
Bake in the oven for 30 minutes.
Remove the foil and bake until the cheese browns, 10 to 15 minutes.
Serve with topped scallions.