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Cook'n in Mexico |
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Portobello Mushrooms Stuffed with Refried Beans |
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Serves: 4 Print this Recipe(Rellenos de Hongos Grande con Frijoles Refritos) Category: Other Vegetables All kinds and sizes of mushrooms grow in Mexico and Mexicans are experts at preparing stuffed vegetables. Mushrooms are a natural with their ready-made depression to hold the filling. Serve as a substantial starter course. 1 cup Basic Refried Beans 2 teaspoons olive oil plus extra to brush on the mushrooms 1 medium white onion, chopped 1 medium tomato, cored and finely chopped 1 serrano chile, minced with seeds 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled Salt, to taste 4 portobello mushrooms (each top about 3-inches wide) 1/4 cup canned fat-free reduced-sodium chicken broth 1/2 cup shredded Monterey Jack cheese or Oaxaca cheese 2 tablespoons chopped fresh cilantro 1. Prepare the refried beans. Heat 1 cup in a saucepan, cover, and keep warm. The beans should be thick and quite dry. In a skillet, heat 2 teaspoons of oil over medium heat and cook the onion, stirring, until it softens, 3 to 4 minutes. Add the tomato, chile, and oregano. Cook until the tomato juices reduce and the mixture thickens, about 3 minutes. Season with salt. Transfer to a bowl and reserve. 2. Remove the stems from the mushrooms. With a melon-baller, scoop out the black gills. Wipe the mushrooms with a damp paper towel. Rub the mushrooms all over with olive oil. Heat a large nonstick skillet over medium heat and place the mushrooms, cavity side down, in the pan. Add the broth, cover and cook for 5 minutes, then turn and cook for 3 to 4 minutes, or until the mushrooms are tender when pierced with a small sharp knife. Drain the juices from the mushrooms and save for another use, if desired. 3. Preheat the oven to 375°. Place the mushrooms, cavity side up, on a baking sheet. Sprinkle with salt. Stuff each mushroom cavity with about 1/4 of the refried beans. Top each with 1/4 of the tomato mixture and 1/4 of the cheese. Bake until heated through and cheese is melted, 6 to 8 minutes. Sprinkle with cilantro. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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