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