Mexican Mushrooms

By Mike_67

Ingredients

• 4 large Portobello mushrooms
• 14 1/2 ounce can red kidney beans, drained
• 14 1/2 ounce can diced tomatoes, undrained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon Chipotle Chile spice
• 1 fresh poblano Chile
• 8 ounces shredded mozzarella cheese
• Snipped cilantro for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°F.

Roast poblano Chile until skin blackens and bubbles. Place in a plastic bag for 15 minutes. Peel, seed and dice.

Brush mushroom caps and remove stems. Chop stems and set aside. Using a spoon, gently scoop out black gills. Set caps aside.

Spray non-stick oil in skillet. Sauté tomato, mushroom stems, Chile and beans for 3 to 4 minutes; mix in cheese. Spoon mixture evenly into caps. Put caps on baking sheet. Bake for 15 minutes or until mushrooms are tender.

Remove from oven and garnish with cilantro. Serve with Tex-Mex rice.