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Southwestern Stuffed Mushrooms

 
One serving costs about $15.12 One serving costs about $15.12 One serving costs about $15.12

$15.12 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 antipasti,lunch,main course,starter,snack,appetizer,main dish,antipasto,hor d'oeuvre,dinner
spoonacular Score:19%

Spoonacular Score: 19%

 

Southwestern Stuffed Mushrooms requires around 45 minutes from start to finish. One serving contains 1985 calories, 159g of protein, and 122g of fat. For $15.12 per serving, this recipe covers 80% of your daily requirements of vitamins and minerals. This recipe serves 1. 1 person were glad they tried this recipe. It works well as a pricey hor d'oeuvre. This recipe from Foodista requires corn, butter, chicken breasts, and olive oil. It is a good option if you're following a gluten free diet. With a spoonacular score of 86%, this dish is outstanding. Similar recipes include Southwestern Stuffed Mushrooms with Black Beans, Brown Rice & Red Pepper, Southwestern Stuffed Peppers, and Southwestern Stuffed Peppers.

Stuffed Mushroom works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The NV Paques et Fils with a 5 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

NV Paques et Fils

A very pretty pale pink. Scented with cherries and hydrangea. A spirited rose with tart strawberry on the palate and brisk acidity on the finish, it is refined and sophisticated, but not at all snooty. A perfect brunch wine. Excellent value.

» Get this wine on Amazon.com

Ingredients

Servings:
1
1  bell pepper
bell pepper
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  bunch cilantro
bunch cilantro
1
1  bunch cilantro
bunch cilantro
0.5 tsps
0.5 tsps coriander
coriander
0.5 tsps
0.5 tsps coriander
coriander
0.75 cup
0.75 cup 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)
1 Tbsp
1 Tbsp 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 ounces
6 ounces shredded cheddar cheese
shredded cheddar cheese
0.5 cup
0.5 cup sour cream
sour cream
3 ounces
3 ounces fresh spinach
fresh spinach
1
1  tomato
tomato
1  bell pepper
1
bell pepper
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  bunch cilantro
1
bunch cilantro
1  bunch cilantro
1
bunch cilantro
0.5 tsps coriander
0.5 tsps
coriander
0.5 tsps coriander
0.5 tsps
coriander
0.75 cup corn
0.75 cup
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)
1 Tbsp olive oil
1 Tbsp
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 ounces shredded cheddar cheese
6 ounces
shredded cheddar cheese
0.5 cup sour cream
0.5 cup
sour cream
3 ounces fresh spinach
3 ounces
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: $15.78
Ingredient
1 bell pepper
1 bell pepper
1 tablespoon butter
2 smalls chicken breasts
½ teaspoons chili powder
1 bunch cilantro
1 bunch cilantro
¾ cups corn
1 teaspoon cumin
½ teaspoons garlic powder
2 green onions
½ lime (juice)
1 Tbsp 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
$0.60
$0.12
$4.01
$0.04
$0.07
$0.07
$0.29
$0.13
$0.05
$0.16
$0.13
$0.17
$0.05
$5.59
$1.82
$0.78
$0.76
$0.36
$15.78

Nutritional Information

Quickview
2016 Calories
160g Protein
122g Total Fat
81g Carbs
100% Health Score
Limit These
Calories
2016k
101%

Fat
122g
189%

  Saturated Fat
56g
355%

Carbohydrates
81g
27%

  Sugar
36g
41%

Cholesterol
557mg
186%

Sodium
3081mg
134%

Get Enough Of These
Protein
160g
321%

Vitamin K
518µg
494%

Vitamin C
368mg
447%

Selenium
293µg
419%

Vitamin A
20523IU
410%

Vitamin B3
76mg
380%

Vitamin B6
5mg
275%

Phosphorus
2618mg
262%

Potassium
5496mg
157%

Calcium
1538mg
154%

Vitamin B5
15mg
152%

Vitamin B2
2mg
151%

Folate
544µg
136%

Manganese
2mg
101%

Copper
2mg
100%

Zinc
14mg
95%

Magnesium
334mg
84%

Vitamin E
12mg
81%

Fiber
19g
78%

Vitamin B1
1mg
70%

Iron
10mg
57%

Vitamin B12
3µg
54%

Vitamin D
2µg
20%

covered percent of daily need

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