Stuffed Portabella Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  3 tomato or 186g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Mushrooms

  Portabella, raw

  6 mushroom, whole or 504g

• Butter

  Unsalted

  6 tbsp or 85g

• Mexican cheese

  Blend, reduced fat

  1 ½ cup, shredded or 169g

Directions

1. Preheat the oven to 350°F. Line a baking sheet or shallow baking pan with foil.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until translucent, about 2 minutes.
3. Add the ground beef and brown, breaking into small pieces as it cooks.
4. Stir in the chopped bell peppers, tomatoes, and cilantro. Season with salt and pepper to taste. Cook until most of the liquid has evaporated, about 25 minutes. Set aside.
5. Clean the mushrooms by wiping the outsides with a damp paper towel. Remove the stems and scrape out the gills with a teaspoon. Place the mushrooms on the prepared cookie sheet, top side down.
6. Divide butter between each mushroom cap, then fill each with about 1/2 cup of the beef mixture and sprinkle with cheese.
7. Bake for 25 to 30 minutes, or until the cheese is browned and the mushrooms are thoroughly cooked.

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