Tad Tandler
Rated 4.5 stars by 2 users
Chili Ideas
American
Tad Tandler
2
20 minutes
10–12 minutes
400
Serve these chili-stuffed portobello mushroom boats as a hearty appetizer, a satisfying main course, or alongside a crisp green salad or roasted vegetables for a complete meal. Enjoy!
2 cups Tad’s Dad’s Chili
4 large portobello mushroom caps, cleaned and stems removed
2 tablespoons olive oil
1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
2 green onions, thinly sliced
Salt and pepper, to taste
Optional: Sour cream, fresh cilantro, or hot sauce for garnish
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.
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.
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.
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.
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.
Serve these chili-stuffed portobello mushroom boats as a hearty appetizer, a satisfying main course, or alongside a crisp green salad or roasted vegetables for a complete meal. Enjoy!