Chili-Stuffed Portobello Mushroom Boats

Directions

1. Prepare the Mushrooms:
   - Preheat your oven to 400°F (200°C). 
   - Using a damp paper towel, gently clean the portobello mushroom caps. Remove stems and scrape out the gills with a spoon, if desired, for more space to fill.

2. Season and Roast:
   - Brush both sides of each mushroom cap with olive oil and sprinkle with salt and pepper.

   - Place the mushrooms, gill-side up, on a baking sheet lined with parchment paper or a lightly greased rack.

   - Roast in the preheated oven for 10–12 minutes, or until the mushrooms are tender but still hold their shape.

3. Fill with Chili:
   - Remove the mushrooms from the oven and carefully pour out any liquid that may have accumulated during roasting.

   - Spoon about ½ cup of Tad’s Dad’s Chili into each mushroom cap, spreading it evenly to fill the cavity.

4. Top and Melt:
   - Sprinkle the shredded cheese evenly over the chili in each mushroom.

   - Return the baking sheet to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.

5. Garnish and Serve:
   - Remove the mushrooms from the oven and sprinkle with sliced green onions.

   - Optional: Add a dollop of sour cream, a sprinkle of fresh cilantro, or a dash of hot sauce for extra flavor.