Chili-Stuffed Portobello Mushroom Boats

Chili-Stuffed Portobello Mushroom Boats

Tad Tandler

Servings

2

Prep Time

20 minutes

Cook Time

10–12 minutes

Calories

400

Cuisine

American

Category

Chili Ideas

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!

Ingredients

  • 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

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.