Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Southwestern Stuffed Mushrooms

 
One serving costs about $15.96 One serving costs about $15.96 One serving costs about $15.96

$15.96 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:85%

Spoonacular Score: 85%

 

Southwestern Stuffed Mushrooms is a gluten free hor d'oeuvre. For $14.15 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 2340 calories, 114g of protein, and 185g of fat each. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is liked by 1 foodies and cooks. A mixture of cumin, corn, spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is spectacular. Try Southwestern Stuffed Mushrooms with Black Beans, Brown Rice & Red Pepper, Southwestern Stuffed Potatoes, and Southwestern Stuffed Peppers for similar recipes.

Ingredients

Servings:
1
1  bell pepper
bell pepper
1 Tbsp
1 Tbsp butter
butter
2 small
2 small chicken breasts
chicken breasts
0.5 tsps
0.5 tsps chili powder
chili powder
1
1  cilantro
cilantro
0.5 tsps
0.5 tsps coriander
coriander
0.75 cups
0.75 cups corn
corn
1 tsp
1 tsp cumin
cumin
0.5 tsps
0.5 tsps garlic powder
garlic powder
2
2  green onions
green onions
0.5
0.5  lime (juice)
lime (juice)
6 Tbsps
6 Tbsps olive oil
olive oil
0.5 tsps
0.5 tsps oregano
oregano
6
6  portobello mushrooms
portobello mushrooms
0.5 tsps
0.5 tsps salt
salt
6 oz
6 oz shredded cheddar cheese
shredded cheddar cheese
0.5 cups
0.5 cups sour cream
sour cream
3 oz
3 oz fresh spinach
fresh spinach
1
1  tomato
tomato
1  bell pepper
1
bell pepper
1 Tbsp butter
1 Tbsp
butter
2 small chicken breasts
2 small
chicken breasts
0.5 tsps chili powder
0.5 tsps
chili powder
1  cilantro
1
cilantro
0.5 tsps coriander
0.5 tsps
coriander
0.75 cups corn
0.75 cups
corn
1 tsp cumin
1 tsp
cumin
0.5 tsps garlic powder
0.5 tsps
garlic powder
2  green onions
2
green onions
0.5  lime (juice)
0.5
lime (juice)
6 Tbsps olive oil
6 Tbsps
olive oil
0.5 tsps oregano
0.5 tsps
oregano
6  portobello mushrooms
6
portobello mushrooms
0.5 tsps salt
0.5 tsps
salt
6 oz shredded cheddar cheese
6 oz
shredded cheddar cheese
0.5 cups sour cream
0.5 cups
sour cream
3 oz fresh spinach
3 oz
fresh spinach
1  tomato
1
tomato

Equipment

oven
oven
frying pan
frying pan
oven
oven
frying pan
frying pan


Instructions

  1. Brush the portobello mushrooms with olive oil and let them bake in an oven heated to 350 degrees for 5 minutes.
  2. Heat up the butter in a large saute pan over medium heat. Add in the chicken, cumin, coriander, chili powder, garlic powder, oregano, and salt.
  3. When the chicken is cooked about halfway through, add in the chopped pepper and corn.
  4. Cook another minute or two until the chicken is no longer pink.
  5. Add in the spinach and stir it a few times until it wilts.
  6. Remove the pan from the heat and add in the tomato, sour cream, lime juice, cilantro, and green onions.
  7. Add the mixture to each of the six mushrooms and top with cheese.
  8. Bake the finished mushrooms in an oven preheated to 350 degrees for 10 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $16.13
Ingredient
1 bell pepper
1 tablespoon butter
2 smalls chicken breasts
½ teaspoons chili powder
1 cilantro
¾ cups corn
1 teaspoon cumin
½ teaspoons garlic powder
2 green onions
½ lime (juice)
6 tablespoons olive oil
½ teaspoons oregano
6 portobello mushrooms
6 ounces shredded cheddar cheese
½ cups sour cream
3 ounces fresh spinach
1 tomato
Price
$0.60
$0.12
$4.01
$0.04
$0.07
$0.37
$0.13
$0.05
$0.16
$0.13
$1.00
$0.05
$5.59
$1.82
$0.78
$0.76
$0.46
$16.13

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • get more green tips
Disclaimer

Nutritional Information

Quickview
2595 Calories
161g Protein
191g Total Fat
70g Carbs
100% Health Score
Limit These
Calories
2595
130%

Fat
191g
294%

  Saturated Fat
71g
445%

Carbohydrates
70g
24%

  Sugar
31g
35%

Cholesterol
557mg
186%

Sodium
3087mg
134%

Get Enough Of These
Protein
161g
323%

Vitamin K
550µg
524%

Selenium
267µg
382%

Vitamin B3
74mg
375%

Vitamin A
16659IU
333%

Phosphorus
2723mg
272%

Vitamin C
215mg
261%

Vitamin B6
5mg
259%

Calcium
1564mg
156%

Potassium
5291mg
151%

Vitamin B5
14mg
148%

Vitamin B2
2mg
138%

Vitamin E
19mg
130%

Folate
484µg
121%

Copper
1mg
99%

Manganese
1mg
94%

Zinc
13mg
87%

Magnesium
321mg
80%

Fiber
17g
68%

Vitamin B1
1mg
67%

Iron
11mg
62%

Vitamin B12
2µg
49%

Vitamin D
3µg
24%

covered percent of daily need

Related Recipes