I love these stuffed mushrooms! I hope you guys enjoy them as much as I did!
Southwest Stuffed Mushrooms
1 small onion, diced
1 green pepper, diced
1 clove garlic, minced
1/4 cup cilantro, chopped
1 teaspoon chipotle powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
4-5 links of uncooked mild Italian turkey sausage (casing removed)
1/2 cup shredded cheese (Monterey Jack, Cheddar or Blend)
4 large portobello mushrooms or (2) small packages of white/button mushrooms
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Clean mushrooms and position rib side up on a parchment covered baking sheet.
In a large bowl, mix all ingredients breaking up the turkey sausage until all ingredients are well combined.
If using portobello mushrooms, use a large spoon to fill the portobello mushroom caps dividing the mixture between the four mushrooms.
If using the white/button mushrooms, use a tablespoon and fill the the white/button mushroom caps.
For portobello mushrooms, place in preheated oven and cook for 25-30 minutes or until golden brown.
For white/button mushrooms, place in preheated oven and cook for 12-15 minutes or until golden brown.
Serve with pickled jalapeños, avocado, lime wedges and hot sauce.