Mexican Stuffed Portabellos

I use Queso Fresco in this recipe, a fresh Mexican cheese that is crumbly and slightly acidic in flavor, but a mild Feta cheese may be substituted.

Serves 4.

Ingredients:

• 4 medium portabello mushrooms
• 2 Tbsp olive oil (divided use)
• 1/2 c red onion, finely chopped
• 1/2 c bell pepper, finely chopped
• 1 serrano chile, de-seeded and minced
• 1 clove garlic, minced
• 1 small tomato, seeded and chopped
• 1 c fresh bread crumbs
• 1 egg, beaten
• 1/2 c Queso Fresco, crumbled
• 1 Tbsp fresh cilantro, minced
• 1/2 tsp dry oregano (or 1/2 Tbsp fresh)
• 1/4 tsp salt
• lime slices (optional)

Directions:

1. Clean mushrooms with damp cloth. Place in oiled baking dish that is just large enough to hold them.
2. Remove stems, finely chop them, and place them in a medium bowl.
3. Using one tablespoon of the olive oil, oil mushroom caps on all sides.
4. Place remaining tablespoon oil in a medium skillet over medium heat. Add onion and bell pepper; saute three minutes.
5. Stir in the serrano chile and garlic; saute another minute. Place skillet vegetables in bowl with chopped mushroom stems; blend.
6. Preheat oven to 400 degrees F.
7. To bowl of vegetables, add tomatoes, bread crumbs, egg, Queso Fresco, cilantro, oregano, and salt. Blend well.
8. Stuff mushrooms and mound the filling up. Bake for 25 minutes. Serve hot with slices of fresh lime.