1 packet of baby portobello mushrooms – cleaned and stems removed
Mushroom stems – minced
3 scallions – thinly sliced until the white part
1 clove garlic – minced
1 jalapeño – minced (seeds and all!)
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp lemon zest
Lemon juice from 1/4 of a lemon
1/4 cup plain breadcrumbs
Chopped fresh coriander
Preheat the oven to 350 degrees.
In a medium non-stick skill, drizzle a bit on olive oil.
While the pan is heating up, muddle together the coriander and cumin seeds until finely blended and crushed.
Add the garlic, jalapeños, mushroom stems, and scallions with the coriander-cumin mixture to the hot oil. Saute for a few minutes until fragrant, then add in the lemon zest and bread crumbs. Continue sautéing until bread crumbs turn golden brown. Add in the lemon juice, salt and pepper. Taste for seasoning.
Remove from the heat, and mix in about 1 tbsp of the freshly chopped coriander.
Oil the mushrooms and sprinkle with a bit of cumin powder and lemon zest. Please on a foil-lined cookie sheet, and generously stuff each one with the filling until the top and a little over. Drizzle each with olive oil. Bake for about 10-15 minutes, until mushrooms are fork-tender and filling is browned.
Remove, garnish with a spritz of lemon juice and freshly chopped coriander.