Southwestern Stuffed Mushrooms

• 6 whole Large Portobello Mushrooms, Stems Removed
• 6 Tablespoons Olive Oil (about 1 Tablespoon Per Mushroom)
• 1 Tablespoon Butter
• 2 whole Chicken Breasts, Chopped Small
• 1 teaspoon Cumin
• 1/2 teaspoons Coriander
• 1/2 teaspoons Chili Powder
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Oregano
• 1/2 teaspoons Salt
• 1 whole Bell Pepper, Chopped (whichever Color You Prefer)
• 3/4 cups Corn
• 3 ounces, weight Fresh Spinach, Roughly Chopped
• 1 whole Tomato, Chopped
• 1/2 cups Sour Cream
• 1/2 whole Lime, Juiced
• 1 whole Small Bunch Cilantro, Chopped
• 2 whole Green Onions, Chopped
• 6 ounces, weight Cheddar Cheese, Shredded

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

portobello mushrooms, olive oil, butter, chicken breasts, cumin, coriander, chili powder, garlic, oregano, salt, bell pepper, corn, tomato, sour cream, cilantro, green onions, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/southwestern-stuffed-mushrooms/ (may not work)