Fiesta Stuffed Mushrooms- Creative Pink Butterfly

Perhaps it is our endless summer weather here in Hawaii, or maybe I just love a quick and healthy dinner fix, but for whatever reason I am LOVING a light dinner of stuffed mushrooms lately. Portobello caps are so easy to snag at the store and bring home to whip up. They make pulling together a tasty, easy dinner a snap! Usually I go for Italian flavor profiles with a tomato base and pizza-like toppings, but this week I decided to mix it up and try a little TACO inspiration.

Fiesta Stuffed Mushrooms were born!

This recipe will feed 2, but you can easily double all of it and make 4. OR if your wee one does not like mushrooms, make a little extra stuffing and serve them that on a tortilla. Dinner for the whole family, DONE!

What You Need:

2 portobello mushroom caps
1/2 cup COOKED brown rice
1/2 yellow bell pepper, diced
1/2 yellow onion, diced
1/4 cup already made salsa
1/4 cup chive cream cheese
1 Tbsp lime juice
1 Tbsp chili powder (or more if you like a little spice)
Handful of chopped cilantro
Shredded cheese for topping

Set your pan to medium heat. Toss your onion in with a drizzle of olive oil. Once the onion is translucent/clear, add in the yellow pepper. Cook for 2-3 minutes. Now add in the rice, seasonings, lime juice, cream cheese and salsa. Give everything a good stir and let it blend together for at least 3-5 minutes. Stir in your cilantro and remove from the heat.

Make sure you wash and pat dry your mushroom caps. Set them on your pan flat side down and make little slices in the ripply mushroom bottom to aid in cooking evenly. If there is a stem, remove it so the cap is flat.

Preheat oven to 400F

Oven temperatures and times will vary. Sprinkle your caps with a good portion of shredded cheese, then bake for 10-15 minutes.

When you pull your caps out, the mushroom part should be roasted and pretty juicy. The cheese should have a nice browning to it, and you are ready to grab a few chips and salsa, maybe a side of fresh fruit and DIG IN!