8 oz portobello mushrooms, or large button mushrooms
1 cup mozzarella cheese, shredded and divided
¾ cup yellow onions, minced
¾ cup tomatoes, (no need to deseed), chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tsp ginger, minced
¼ tsp ground cumin
¼ tsp chili powder, shredded
salt and ground black pepper, to taste
cooking spray
To Serve:
⅛ tsp parsley, chopped
Preheat your oven to 350 degrees F then grease a baking sheet with cooking spray.
Lightly nudge to remove the mushroom stems and scoop out as much of the gills as possible. Take your time doing this, as you need the mushroom caps to be as whole as possible. Note that the mushroom caps tend to discolor while scooping out the gills and that is alright. Set aside.
Heat up your oil in a skillet. Add the onion, garlic, ginger, tomatoes, cumin, and chili powder. Saute for roughly 5 minutes until translucent.
Remove from the heat and add ¼ cup of the cheese and stir to combine. Then, season with salt and pepper and adjust accordingly.
Place roughly 3 tablespoons of cooked stuffing per mushroom cap. Ensure to fill up the mushroom cap completely.
Sprinkle with the remaining cheese to cover the mushrooms, then place onto your baking sheet.
Bake for roughly 20 minutes until the cheese has melted and turned golden brown.
Garnish with parsley and enjoy!
Sugar: 5g
:
Calcium: 210mg
Calories: 238kcal
Carbohydrates: 10g
Cholesterol: 29mg
Fat: 18g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 1g
Potassium: 467mg
Protein: 11g
Saturated Fat: 6g
Sodium: 248mg
Trans Fat: 1g
Vitamin A: 616IU
Vitamin C: 9mg
