Mexican Stuffed Mushrooms
Baby Bella/Crimini Mushrooms
Quick and Easy Mexican Rice
refried black beans or other refried beans
Daiya Pepperjack Cheese Shreds or other shredded cheese
Preheat oven to 350 degrees. Set aside a small baking dish, 8 x 8 or so.
Thinly slice jalapenos so you have 8 slices.
Either rinse or wipe mushrooms off with a damp towel. Remove stems, saving for another dish or to make your own vegetable stock.
Using a spoon, gently scrape the inside of the mushroom to remove the gills.
Spoon one heaping teaspoon of refried beans into each of the mushrooms.
Atop the beans, gently add a heaping teaspoon of rice, gently pressing down into the beans.
Top each mushroom with a sprinkle of cheese and a slice of fresh jalapeno.
Bake at 350 degrees for 25-30 minutes, until mushrooms have softened and filling is hot.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.