Chipotle Stuffed Mushrooms

About This Recipe

Baby bella mushrooms stuffed with ground beef and red peppers mixed in chipotle flavored Greek yogurt.  A perfect healthy snack for between meals.

Ingredients

• 1 lb ground beef (85/15)
• 1 lb baby bella mushrooms
• ⅓ cup plain non fat Greek yogurt
• 1 tsp lime juice
• 1 chipotle pepper in adobo sauce + 2 tsp of the adobo sauce
• ½ sweet onion
• 1 red bell pepper (small)
• 1 Tbsp olive oil
• 2 Tbsp shredded cheese
• Salt and pepper to taste
• 2 Tbsp Greek yogurt
• ½ tsp lime juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F
2. Dice the onion and red pepper.
3. Heat a skillet over medium high heat and add 1 Tbsp of olive oil. Sauté the onion and red pepper for 5 minutes. Add the beef to the skillet and brown.
4. While the beef is cooking, clean the mushrooms and remove the stems. Use your fingers to remove some of the underside of the cap to create more room for you to stuff the mushroom. You can save the stems to use in other recipes or discard them.
5. Lightly salt and pepper the inside of the mushrooms.
6. In a blender, blend ⅓ cup of Greek yogurt, 1 chipotle pepper + 2 tsp of adobo sauce, 1 tsp lime juice, and a pinch of salt and pepper. Add to the meat mixture once it has browned and mix.
7. Stuff each mushroom with as much of the beef mixture you can fit on each one. Top with a small pinch of shredded cheese.
8. Bake for 25 minutes.
9. While the mushrooms are baking, mix together the ingredients for the sauce. Add the sauce to a ziplock bag and cut a small opening in the corner to pipe the sauce over the mushrooms.
10. How many mushrooms you make depends entirely on how big or small the ones you buy are. For reference, I made 15 mushrooms but you don’t need to be exact. Store any extra meat on the side.
11. Store the mushrooms in the refrigerator for no longer than 5 days. If you wish to freeze them, put the mushrooms into a ziplock bag, remove as much air as possible, and label with the date.