RICE STUFFED MUSHROOMS

The origin of this recipe is fairly humble: Hubby was hungry for steak and I was not, so I stuffed some large button mushrooms full of leftover spicey red  rice and topped them with Monterrey Jack cheese and baked them. They were so good, I ate way too much...the rest of them I re-heated (microwave) for lunch the next day and they were excellent.

I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice.
 

I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese.

I use leftover spicy red rice,

here is the recipe:

1 cup raw white rice (not instant rice)
2 tablespoons canola oil
½ cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + ½ cup

4 ounce can of mild green chili's

1/4 teaspoon cayenne
1 red bell pepper chopped
1 cup red kidney beans

Heat the canola oil, then add the raw rice, onion and spices. Saute this mixture until the onion is transparent and the rice is opaque. Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water and another 1/2 cup of water and the mild green chili's. Stir well and bring to a boil, stir well, put tight fitting lid on the pan and turn the heat down to a low simmer.
Cook for 20 minutes (don't lift the lid), then turn off heat and let sit for 5 minutes.

Fill the prepared mushroom caps with the rice mixture and top with cheese.

Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two (to get some color on the cheese) and serve.

Delicious and good for you if

you go easy on the cheese.