Tex-Mex Stuffed Portabellos

I found out yesterday that I passed my certification exam! Hurray! I'm sure there are more stressful certification exams but the oral situational exam was definitely tough for this one. But it's over. I'm so happy!! :)

The green in the green onion looks too bright and kind of out of place, but it definitely adds to the deliciousness. (The green onion, not the green.)

I'm sharing this recipe with you not because I thought it was the most amazing food ever, but because I love the idea and think with some tweaks it would be really yummy. Mostly I would just increase the level of spices (coriander, cumin and paprika). I love the combination of onions, bell peppers, toamto, cheese, mushrooms, and green onions.

If this sounds good, you might also like:
Swiss Rarebit
Red and White Tortellini
Black Bean and Zucchini Chilaquiles
Southwest Brunch Bake

Tex-Mex Stuffed Portabellos
Adapted from The Moosewood Restaurant Cooking for Health

Serves 4

1 1/2 cups chopped onions
2 garlic cloves, minced
1 tbsp olive oil
1/2 tbsp chipotle powder
1 yellow and 1 red bell pepper, finely chopped (2 to 2 1/2 cups)
1 tsp ground coriander (I would use 2 tsp next time)
1 tsp ground cumin (I would use 2 tsp next time)
1/2 tsp paprika (I would use 1 tsp next time)
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh cilantro
3 fresh roma tomatoes, seeded and finely diced (about 1 cup)
6 oz monterey jack cheese, grated (about 2 cups)
4 large portabello mushrooms (4 to 5 inches in diameter)
minced green onions

1. Preheat oven to 350F.

2. In a skillet on medium-high heat, cook the onions and garlic in the olive oil for a couple of minutes. Add the chipotle powder and bell peppers and cook for 2 minutes. Add the coriander, cumin, paprika, salt and pepper and cook, stirring often, until the peppers are tender but still firm. Remove from the heat. Stir in the cilantro and tomatoes and two-thirds of the cheese.

3. Break off the stems of the portabellos and save them for another use or discard. Rinse the caps (gently so they don't break), and place smooth side down in a lightly oiled baking dish large enough to hold them in a single layer. Mound each mushroom with about a cup of the filling. Sprinkle the remaining cheese on top. Cover the baking dish with foil folded lengthwise to form a little tent so that the foil won't stick to the cheese.

4. Bake in a preheated 350F oven for 30 minutes. Remove the foil and bake until the cheese browns, 10 to 15 minutes. Serve topped with green onions.