I’ve been on a Southwestern kick lately – and my husband has been loving every minute of it! He loves Southwestern foods and flavors. I’ve been working on losing weight and trying to do the whole “low-carb” thing. So, I’ve been trying to come up with filling dinners without a lot of carbs. What better than a protein & veggie stuffed portabella mushroom?!! YUM!! They are one of my favorites and they are so delicious on the grill!!
I did go a little overboard with the “from scratch” on this recipe, but I think the flavors are worth the extra effort. I just felt like grilling the other day, so I roasted fresh peppers on the grill and then diced them up as part of the filling. OMG – it was SOOOOO good!!! The delicious flavors of the Southwest and a spicy little kick made this mushroom filling perfect! The addition of a little sour cream and mascarpone made it creamy and moist.
Southwestern Stuffed Portabellas
4 Portabella mushrooms, stem and gills removed (they scrape out easily with a spoon)
4 Chicken breasts, cooked as desired (I poached mine, but you grill them too!) and shredded
1 Pablano pepper, roasted, skin and seeds removed, diced
2 Jalapeno peppers, roasted, skin and seeds removed, diced
2-3 Chipotles in Adobo, seeds removed, diced
1/3 cup Sour Cream (for a healthy alternative, I used “Light” Sour Cream)
1/4 cup Mascarpone Cheese (you can substitute cream cheese or light cream cheese for a healthy alternative)
2 Tbsp. chopped Cilantro
Shredded Mexican Cheese blend for topping
Salt, Pepper, Garlic Powder, Onion Powder, Chipotle Chili Powder to season
1) Roast the pablano and jalapeno peppers on a grill until blackened and blistered. Place in a brown paper bag or plastic bag and let sit for about 20 minutes. This causes the peppers to steam and will make it easier for the skin to peel off. Peel the skins, remove the seeds, and dice.
2) Grill the portabellas about 10-15 minutes, or until softened. Set aside.
3) In a separate bowl, combine the shredded chicken, diced pablano, jalapenos, and chipotles, sour cream, mascarpone, and cilantro. Mix well. Add salt, pepper, garlic powder, onion powder, and chipotle chili powder to season. Add more or less to your desired taste. Mix well.
4) Stuff the mixture into the portabellas. Top with shredded Mexican cheese blend.
5) Place the stuffed portabellas in a baking dish and broil in the oven about 5-8 minutes until cheese is melted and bubbly.