Cheesy Black Bean Corn Stuffed Portobello Mushrooms

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon garlic powder, divided
• ⅛ teaspoon salt, plus 1/4 teaspoon, divided
• ¼ teaspoon ground pepper
• 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
• ¼ cup finely chopped red onion
• 1 teaspoon ground cumin
• 1 cup frozen corn, thawed
• 1 cup reduced-sodium black beans, rinsed
• ¼ cup chopped fresh cilantro
• ½ cup shredded pepper Jack cheese
• Pico de gallo for serving

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