Fajita Stuffed Portobello Mushrooms
Ingredients
- ¼ cup extra-virgin olive oil
- 2 teaspoons chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- ¾ teaspoon granulated garlic
- ¾ teaspoon onion powder
- 8 medium (4-ounce) portobello mushroom caps , stems and gills removed
- 1 large red bell pepper , sliced ¼-inch thick (about 1½ cups )
- 1 small red onion , sliced ¼-inch thick (about 1 cup )
- ¼ teaspoon salt
- 1 (15-ounce) can no-salt-added black beans , rinsed
- 1 cup shredded Monterey Jack cheese , divided
- ½ cup whole-milk plain strained (Greek-style) yogurt or sour cream
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving (optional)
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