30-35 baby portobello mushrooms, stems removed and diced
1 tablespoon olive oil
1 small yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon paprika
1 pound ground beef
¼ cup shredded cheese
1 tablespoon fresh cilantro, finely chopped
Preheat the oven to 400 F.
Place a large skillet over a medium-high heat. Add the olive oil and heat until shimmering.
Add the mushroom stems, onion, pepper, garlic and spices. Sauté until the vegetables begin to soften.
Add the ground beef and smash down as you continue to sauté.
Once no more pink is visible, remove the skillet from the heat and fill each mushroom cup up to the top with the beef mixture.
Sprinkle each with shredded cheese and place on a foil-lined baking sheet.
Bake 15 minutes, or until the cheese has melted.
Allow to cool 5 minutes before serving.