Queso Portabella Bowls

About

Slice into these tender, meaty portabella mushroom caps to let loose a pool of lava-like queso sauce. Topped with tomato, sweet onion, and spicy jalapeno, these edible queso bowls are way better than dipping plain tortilla chips. A simple hot lunch or a scrumptious part of a main course at dinner!

Ingredients

6 ounce portabella mushrooms, raw
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon onion powder
⅛ teaspoon oregano, ground
⅛ teaspoon garlic powder
⅛ teaspoon paprika
1 tablespoon unsalted butter
½ cup whipping cream, extra heavy/gourmet, not whipped
½ cup, shredded cheddar cheese, natural
¼ cup, shredded pepper jack cheese
1 grape tomato raw (includes cherry, grape, roma)
1 teaspoon, chopped yellow onion
1 teaspoon, chopped jalapeno peppers, raw

Instructions

Preheat an oven to 350 degrees. Prepare large portabella caps by removing the stems and then using a spoon to remove the insides without breaking the caps. Each large portabella will need to be able to hold up to a ½-cup of queso later on.
Place the mushrooms on a sheet tray lined with parchment so the caps are facing up. Rub the olive oil into the caps. Then, sprinkle the seasonings over the mushrooms.
Bake the caps in your oven for 8-10 minutes until tender. The caps should maintain their shape without deflating. You may use a ball of aluminum foil under each cap to help keep their shape.
While the caps are baking, make the queso sauce. Melt the butter over low heat and whisk in the cream. Once the fats have emulsified, whisk the cheddar and pepperjack cheeses into the cream. Melt the cheese into the queso sauce over low heat without simmering and separating, cooking for about 3 minutes. Then, set the sauce aside to cool slightly and thicken.
Once the mushrooms have cooled for a few minutes after baking, turn them over so the resemble bowls. Fill each mushroom cap with about ½ cup of queso. Top off each queso bowl with diced tomato, minced onion, and minced jalapeno.