Mexican Style Stuffed Mushrooms

Name: Mexican Style Stuffed Mushrooms
Cuisine: Mexican
Ingredients: 1 package of Crescent Food’s Angus Ground Beef; 1 tsp paprika; 1 tsp garlic powder; 1 tsp all spice; 1 tsp dried oregano; 1 tbsp taco/fajita seasoning; 1/2 tsp chili powder; 1/2 tsp onion powder; Salt &amp; Pepper to taste; 1/3 cup diced red bell pepper; 1 small onion finely chopped; 2 minced garlic cloves; 2 tbsp olive oil; 1/4 cup corn kernels; 1/4 cup black beans; 4-6 Portobello Mushroom Caps; 2 tbsp olive oil; Salt &amp; pepper to taste; 1/3 cup shredded cheese

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Ingredients

Beef (stuffing) Preparation:

1 package of Crescent Food’s Angus Ground Beef
1 tsp paprika
1 tsp garlic powder
1 tsp all spice
1 tsp dried oregano
1 tbsp taco/fajita seasoning
1/2 tsp chili powder
1/2 tsp onion powder
Salt & Pepper to taste
1/3 cup diced red bell pepper
1 small onion finely chopped
2 minced garlic cloves
2 tbsp olive oil
1/4 cup corn kernels
1/4 cup black beans

Mushroom Preparation:

4-6 Portobello Mushroom Caps
2 tbsp olive oil
Salt & pepper to taste
1/3 cup shredded cheese

Directions

Preheat oven to 350 F.
Rub the mushrooms with olive oil, salt and pepper. Place in baking pan and bake for 10-15 minutes.
In the meantime, add the bell pepper, onion, and garlic to a pan and sauté for 2-3 minutes together.
Add the ground beef with the above seasonings to the pan and mix well.
Add the beans and corn to the mixture and cook for another 3-5 minutes till no longer any pink in the meat.
Take the mushroom caps out the oven and set aside.
Top the mushrooms with the ground beef mixture (About 2 tbsp).
Sprinkle some shredded cheese on top and pop back in the oven for 5 minutes till cheese is melted.
Take out and garnish with some lime wedges and cilantro. Guacamole would also taste spectacular with this!

Mexican Style Stuffed Mushrooms