First prep your ingredients and get everything chopped small and then pre-heat your oven to 350 degrees.
Then in a small mixing bowl add you dry seasonings and mix well to combine and set aside.
In a sauté pan on medium heat add in the olive oil and the mushroom stems, yellow bell pepper and a pinch of salt cook for about 6 minutes.
Next, add in the Mexican seasoning mixture but do NOT add in all of it. I add a little at a time to taste and you may not even use all of it. This mixture does have some heat, so control that by adding a little at a time.
Then add in your chopped tomatoes and cook for about 3 more minutes and stir everything to combine. At this point check to see if you need more of the dry seasoning blend as well.
Next, add in your shredded cheese and mix until the cheese is melted and then turn off the heat and set aside.
Then spray the bottom of a baking dish with some extra virgin olive oil spray and add the button mushrooms and then also spray the tops as well.
Next, with a small spoon fill each mushroom cap with the mixture and be generous you want these really full. :)
Then simply top each filled mushroom with some more of the cheese blend and bake at 350 degrees for 15 minutes.
When they are done they will look like this and the cheese will be gooey and melted. Then I usually transfer them to a paper towel or clean kitchen towel before putting them on a serving dish to get excess moisture off them.
Then top each mushroom with a piece of cilantro or you could do avocado but this step makes them taste so good.
Then transfer them to a serving dish and enjoy! I made these vegetarian but you could add ground beef or turkey and they would be amazing as well!