southwestern stuffed portobello mushrooms

I had some left over portobello mushrooms caps I had to use and I was craving Mexican food, so these Southwestern Stuffed Portobello Mushrooms were the delicious result. I thought it was pretty genius seeing as I made them using only things I had on hand that night. You could even substitute TVP for half of the rice for more protein.

You can also toss these mushrooms on the grill on medium-low heat for about 10 minutes. 

Serves 4

You'll Need:
Portabello Mushroom Caps- 4, stems & gills removed
Rice- 1 cup
Corn- 1 cup
Black Beans- 1 cup, drained & rinsed
Salsa or Chopped Tomatoes- 3 tbsp.
Green Onion- 1/4 cup, sliced (optional if you use salsa)
Fat-Free Cream Cheese- 4 oz.
Ranch- 2 tbsp.
Sharp Cheddar Cheese Slices- 4, optional

Seasonings:
Cilantro- chopped, to taste
Garlic Powder- to taste
Salt & Pepper- to taste
Hot Sauce- to taste
Chiles/Jalepenos- diced optional

Preheat oven to 350. (Or fire up the grill!)

Cook rice according to package directions.

Mix cream cheese and ranch. Add rice, black beans, corn, green onion and salsa into cream cheese mixture. Add all seasonings. Mix.

Pour a little bit of olive oil on a sheet of tin foil & rub around with mushroom cap. Place caps on tin foil.

Spoon mixture into mushroom caps. 

Bake 15 minutes, then top with slices of cheddar cheese. Bake 5 more minutes until melted.

Enjoy!