PORTOBELLO STUFFED WITH MEAT AND BELL PEPPERS WITH CHEDDAR CHEESE GRATIN

1. Ingredients:

– 6 Portobello (royal) mushrooms, stems removed
– 450 gr of ground beef
– 2 tablespoons olive oil
– 1 chopped onion
– 1 chopped  bell pepper
– 2 cloves of minced garlic
– 3 tablespoons spice mix
– 400 ml of tomato sauce
– 1 cup of corn
– 200 gr of grated cheddar cheese
– Salt and pepper to taste
– Sprouts to decorate

For the spice mix

– 1 tablespoon of colored chili
– 1 teaspoon cumin
– 1 teaspoon oregano
– ½ teaspoon garlic powder
– Salt and pepper to taste
– Pinch of cayenne pepper

2. Preparation:

Preheat the oven to 190 degrees Celsius.

Clean the mushrooms leave on a sheet of parchment paper or non-stick paper and season with olive oil, salt and pepper.

In a pot or wok, pour a tablespoon of olive oil, fry the onion together with the bell peppers for 5 to 7 minutes. Season with salt and pepper. Add the garlic and spice mix, stir, and then add the corn, tomato sauce, and ground beef. Stir for 2 to 3 more minutes until flavors are incorporated and meat is cooked.

Distribute the filling over each of the reserved mushrooms, then sprinkle with the grated cheddar cheese.

Bake for 15 minutes and then finish grilling for 1 to 2 more minutes to brown the cheese. Serve accompanied with herbs or fresh sprouds.