Description
Easy to make cheesy taco stuffed mushrooms, a perfect appetizer. Plus, they freeze well and can be made ahead of time!
Ingredients
- 25 whole Medium Button Mushrooms
- ½ whole Small Onion, Finely Chopped
- 2 cloves Garlic, Minced
- ⅓ cups Finely Chopped Red Pepper
- 1 whole Jalapeno Pepper, Seeded And Finely Chopped
- 1 teaspoon Chili Powder
- ½ teaspoons Cumin
- ½ teaspoons Coriander
- Salt And Pepper, to taste
- 1 whole Egg Yolk, Lightly Beaten
- 6 ounces, weight Cream Cheese
- 1 cup Shredded Cheddar Cheese, Divided
- ⅓ cups Black Beans, Rinsed
- ⅓ cups Corn Kernels
Preparation
Preheat oven to 425ºF. Line a baking sheet with a silpat mat or parchment paper and set aside.
Wash mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add garlic, the chopped mushroom stems, red pepper, jalapeno pepper, chili powder, cumin, coriander and salt and pepper. Continue to saute for 3–4 minutes until the onions have browned and the mushrooms have released their liquid.
In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in 1/2 cup of the shredded cheddar cheese. Add the onion mixture, black beans and corn, and stir well. If the mixture is really soft, place the bowl in the fridge for 5–10 minutes to allow it to firm up before filling the mushrooms.
Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, heaping it up on top to use up all the filling. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the stuffed mushrooms.
Bake for 20–25 minutes or until the cheese is bubbling and the filling is hot. Let them cool slightly before eating. The mushrooms can be prepared a day in advance and kept in the refrigerator until baking. Or you can prepare them and then freeze them before thawing and baking, or bake and then freeze to reheat them later.
