Ingredients
8 large portobello mushrooms, stems removed
1 pound ground beef
1 cup diced onion
1 cup diced bell pepper (any color)
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 cup shredded cheddar cheese
½ cup breadcrumbs
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 375°F.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes.
Add the minced garlic, ground beef, smoked paprika, chili powder, salt, and black pepper. Cook until the beef is browned and cooked through, about 8-10 minutes.
Remove the skillet from heat and stir in the breadcrumbs and half of the shredded cheddar cheese until well combined.
Place the portobello mushrooms on a baking sheet, gill side up. Spoon the beef mixture evenly into each mushroom cap.
Sprinkle the remaining cheddar cheese on top of the stuffed mushrooms.
Bake in the preheated oven for 20-25 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
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