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 Gluten-Free 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)
Start by preheating your oven to 350°F. Prep the mushroom caps by scraping the gills out with a spoon.
Lightly coat both sides of the mushroom caps with olive oil and bake in oven for 10 minutes.
In a large pan, heat 1 tsp of grape seed oil over medium and sauté peppers and onion powder until soft and fragrant.
Add chicken to the pan and season with spices. Stir and cook for an additional 5 minutes.
Once mushrooms are cooked and slightly cooled, add chicken mixture to each cap then sprinkle shredded cheese on top.
Bake caps in oven for approximately 10 minutes or until cheese is golden and melted.
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!