Chipotle Beef Stuffed Portobello Mushrooms - Ellie Krieger

Ingredients

• 4 large portobello mushroom caps (about ¼ pound each)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 small onion
• 2 medium cloves garlic
• ½ small canned chipotle chile in adobo sauce
• 1 pound ground beef (90% lean or higher)
• One 14-ounce can no-salt-added diced tomatoes
• One 8-ounce can no-salt-added tomato sauce
• 2/3 cup corn kernels, from 1 ear fresh or thawed frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ¼ cup lightly packed fresh cilantro leaves
• 4 thin slices extra-sharp cheddar cheese (2 ounces total)