Southwestern Stuffed Mushrooms Recipe

Name: Southwestern Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Large Portobello Mushrooms, Stems Removed; 6 Tablespoons Olive Oil (about 1 Tablespoon Per Mushroom); 1 Tablespoon Butter; 2 whole Chicken Breasts, Chopped Small; 1 teaspoon Cumin; 1/2 teaspoons Coriander; 1/2 teaspoons Chili Powder; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Oregano; 1/2 teaspoons Salt; 1 whole Bell Pepper, Chopped (whichever Color You Prefer); 3/4 cups Corn; 3 ounces, weight Fresh Spinach, Roughly Chopped; 1 whole Tomato, Chopped; 1/2 cups Sour Cream; 1/2 whole Lime, Juiced; 1 whole Small Bunch Cilantro, Chopped; 2 whole Green Onions, Chopped; 6 ounces, weight Cheddar Cheese, Shredded

Servings: persons

6 whole Large Portobello Mushrooms, Stems Removed
6 Tablespoons Olive Oil (about 1 Tablespoon Per Mushroom)
1 Tablespoon Butter
2 whole Chicken Breasts, Chopped Small
1 teaspoon Cumin
1/2 teaspoons Coriander
1/2 teaspoons Chili Powder
1/2 teaspoons Garlic Powder
1/2 teaspoons Oregano
1/2 teaspoons Salt
1 whole Bell Pepper, Chopped (whichever Color You Prefer)
3/4 cups Corn
3 ounces, weight Fresh Spinach, Roughly Chopped
1 whole Tomato, Chopped
1/2 cups Sour Cream
1/2 whole Lime, Juiced
1 whole Small Bunch Cilantro, Chopped
2 whole Green Onions, Chopped
6 ounces, weight Cheddar Cheese, Shredded

1
Brush the portobello mushrooms with olive oil and let them bake in an oven heated to 350 degrees F for 5 minutes.
2
Heat up the butter in a large saute pan over medium heat.
3
Add in the chicken, cumin, coriander, chili powder, garlic powder, oregano, and salt.
4
When the chicken is cooked about halfway through, add in the chopped pepper and corn.
5
Cook another minute or two until the chicken is no longer pink.
6
Add in the spinach and stir it a few times until it wilts.
7
Remove the pan from the heat and add in the tomato, sour cream, lime juice, cilantro, and green onions.
8
Add the mixture to each of the six mushrooms and top with cheese.
9
Bake the finished mushrooms in an oven preheated to 350 degrees F for 10 minutes.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 whole Large Portobello Mushrooms, Stems Removed, 6 Tablespoons Olive Oil (about 1 Tablespoon Per Mushroom), 1 Tablespoon Butter, 2 whole Chicken Breasts, Chopped Small, and more.

Yes, Southwestern Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions