Savory Vegetarian Stuffed Mushrooms

Submitted by Cathy

"These Mexican Vegetarian Stuffed Mushrooms are so moist and delicious. Add to that quick and easy! An absolutely perfect appetizer!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 16 ounces baby bella mushrooms
• 3⁄4 cup corn (drained)
• 1 cup black beans (drained and rinsed)
• 1⁄2 red onion (chopped)
• 1⁄2 cup sour cream
• 1⁄4 cup mayonnaise
• 1⁄2 green bell pepper (chopped)
• 2 garlic cloves (peeled and finely chopped)
• 2 tablespoons fresh cilantro (chopped)
• 1 tablespoon butter
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon cumin
• shredded mozzarella cheese (for topping)
• 1⁄2 teaspoon salt

directions

1. Serrano Sauce: Rinse tomatoes and serrano pepper. Peel onion and garlic. Place all on a cookie sheet and roast in a 350 degree oven for 15 minutes. Remove and blend all together in a food chopper or blender. Cook over medium heat in a saucepan for a few minutes. Set aside.
2. Rinse mushrooms and chop about 1/4 of the end of stems. (Removes rough ends) Break off stems with fingers and chop coarsely. Set aside.
3. In a skillet over medium heat, add butter and allow to melt. Add pepper, onion and garlic. Cook until onion is translucent. Add black beans, corn and all seasoning. Cook for 2 minutes. Remove from heat and allow to cool down for a few minutes in a bowl.
4. Now add the cilantro, sour cream and mayonnaise to bowl. Mix well.
5. Grease a baking sheet or baking pan and place mushroom caps. Fill all caps with mixture and top with shredded mozzarella. Bake for 10-15 minutes at 350 degrees F or 176 degrees C.
6. When mushrooms are done top with tomato serrano sauce. Serve immediately.