Simple dishes- stuffed mushroom caps
I try to make recipes with a small assortment of ingredients. I’ve learned with green juices/smoothies, it’s better to keep your recipes simple. The more complex you get with your meals, the harder your digestive system has to work to break things down. Ideally, eating one food at a time is best, but who wants to do that? Not only is using a smaller amount of ingredients better for your body, it’s also better for your wallet.
Try this simple take on stuffed Portobello mushrooms. It’s gooey, crunchy, slightly spicy and satisfies anyones craving.
- Portobello mushrooms (large, preferably)
- Red onion
- Red and green bell peppers
- Almond Jalapeno Jack cheese
- Spices- salt/pepper, garlic powder, red pepper, and paprika
I found all of my ingredients at Henry’s Farmers Market. The almond cheese is much better than any other soy cheese I have found. It has the same texture as cow’s milk cheese and still provides the spicy kick of jalapeno’s. It runs a bit more expensive because it is a specialty cheese, but I think it puts this dish over the top.
- Pre-heat oven to 350 degrees.
- Sautee the corn, red onion, and bell peppers with the spices. I prefer to use a tablespoon of olive oil for this process, but smart balance butter works just fine.
- While your core ingredients are going to work, get a head start on your mushrooms. Pull out the stems and scrape out some of the insides. This works easier when you have a large size mushroom. Plus, the bigger the mushroom cap, the more you can fill inside. Lay them on a grill until the mushrooms begins to slowly soften.
- Once all of your ingredients are ready, take the corn, red onion and bell peppers and stuff them into your mushrooms.
- Grate a heaping amount of almond cheese on top of the mushrooms. Stick them into the oven and let cook for 5 minutes or until the cheese has melted.
- Remove from the oven and sprinkle cilantro leaves over the top of your meal.