Stuffed mushroom caps are truly bursting with flavor!
Stuffed mushrooms are a gourmet favorite, but they’re not just limited to a great night out at a restaurant. Try making our low-fat, low-carb stuffed mushroom caps, and enjoy nutritious and delicious fajita flavor. Our Tex-Mex spin on this familiar favorite is sure to have you coming back for more!
1 Banana peppers, (seeds and ribs takes out) sliced
1 Cup Chicken, Cooked and chopped
1/2 Cup Tomato
1/4 Tsp Sea salt
1/4 Tsp Pepper
1/4 Tsp Chili powder
1/4 Tsp Ground cumin
1/4 Tsp Paprika
1/4 Cup Cheddar, (optional)
Clean mushroom caps by scraping out the gills with a spoon.
Rub both sides of caps with olive oil and bake in a 350 degree oven for 10 minutes.
In the meantime add 1 tsp of grape seed oil to a large sauté pan and add peppers and onion powder, and sauté until softened.
Add spices and chicken and cook for another 5 minutes.
Once the mushrooms are done and cool enough to handle, fill each cap with chicken mixture and top with shredded cheese.
Bake in the oven for 10 minutes or until cheese is melted and browned.
Ready to serve
Did you know?
Portobello mushrooms are packed with B vitamins and plenty of other nutrients and substances that help keep our bodies healthy. B vitamins are a must for maintaining your nervous system and metabolism, and will also help keep your liver, eyes, and skin strong. Mushrooms are also a good source of phosphorus, which helps strengthen your bones, red blood vessels, and your DNA. As part of a healthy diet, mushrooms are a fantastic way to help support your vitamin and mineral intake!
What’d you think of this great mushroom recipe? Let us know in the comments below!