An unexpected Southwest twist!
We love these stuffed mushrooms that have a Southwest flavor! We hope you enjoy them as much as we do!
Southwest Stuffed Mushrooms
Ingredients
- 1 small onion, diced
- 1 green pepper, diced
- 1 clove garlic, minced
- 1/4 cup cilantro, chopped
- 1 tsp. chipotle powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 4-5 links uncooked mild Italian turkey sausage, casing removed
- 1/2 cup shredded cheese (Monterrey Jack, cheddar, or blend)
- 4 large portobello mushrooms, or 2 small packages of white/button mushrooms
Instructions
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Clean mushrooms and place rib side up on the parchment-lined cookie sheet.
- In a large mixing bowl, mix all ingredients. Break 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 to fill the white/button mushroom caps.
- For Portobello mushrooms, place in a preheated oven and cook for 25-30 minutes or until golden brown.
- For white/button mushrooms, place in a preheated oven and cook for 12-15 minutes or until golden brown.
- Serve with pickled jalapeños, avocado, lime wedges, and hot sauce.
Enjoy!
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