- 1.5 cups chopped onions
- 2 garlic cloves, minced or pressed
- 2 Tbs. olive oil
- 1 canned chipotle in adobo sauce, minced (I used quite a few (maybe too many?) shakes of our chipotle powder)
- 1 yellow and 1 red bell pepper, finely chopped (2-2.5 cups)
- 1 teas. ground corinader
- 1 teas. ground cumin
- 1/2 teas. paprika (I used smoked paprika)
- 1/2 teas. salt
- 1/4 teas. ground black pepper
- 1/4 cup chopped fresh cilantro
- 3 fresh plum tomatoes, seeded and finely diced (about 1 cup)
- 6 oz. Monterey Jack cheese (I used pepperjack), grated (about 2 cups)
- 4 large portabellas (4-5 in. in diameter)
- minced scallions (I skipped this step)
In a skillet on medium-high heat, cook the onions and garlic in the olive oil for a couple of minutes. Add the chipotle 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.
Break off the stems of the portabellas and save them for another use or discard. Rinse the caps (gently, so they don't break--not that I broke one or anything ...), 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 1 cup of the filling. Sprinkle the remaining cheese on top. Cover the baking dish with the foil folded lengthwise to form a little tent so the foil won't stick to the cheese.
Bake in a preheated oven at 350* for 30 minutes. Remove the foil and bake until the cheese browns, 10-15 minutes. Serve topped with scallions.
We served the mushroom caps with the bulgar and butternut squash dish I made earlier in the week. I've determined the bulgar mix is good both cold and warmed up. This was a great meal, and Nate really enjoyed it, too.