Bean and cheese stuffed portabellas

We have a great source of local, organic mushrooms. Every week I have the privilege of picking up a couple of these beautiful portabellas at our local farm club. Invariably, I stuff them full of cheese and other complimentary ingredients. Cheese please, I chant!
 
This is a quick, easy, and always delicious dinner. Last night, I used cheddar cheese, refried beans, hot sauce, onion, and dill. It took less than 30 minutes, start to finish. I baked them in our mini convection oven, to save energy and heat up the house less.

You can mix up the ingredients so many ways. Get inspired by pizza and use marinara, mozzarella, and your favorite pizza toppings. Go southwestern with black beans, tomatoes, corn, hot sauce, and Monterrey jack. Bake an egg in it and top with mix and match herb dressing.

Share your ideas in the comments!

Bean and Cheese Stuffed Portabella Mushrooms
Recipe by Hillary Huber
 
Serves 2
 
Ingredients
 
2 medium portabellas
2 tablespoons your favorite hot sauce or salsa*
¼ cup beans (I used refried black beans)
2 tablespoons red onion, diced
1 tablespoon fresh dill, chopped
2 ounces cheddar cheese, shredded
 
Instructions
 
Preheat the oven to 400 degrees Fahrenheit. Line a small baking sheet with foil.
 
Pop the stems off the portabellas. Save for another use (like a mixed veggie sauté). Gently scoop out the gills from under the caps with the side of a spoon. Place caps on baking sheet, scoop side up. Bake for 10 minutes. Remove from oven.
 
Layer the ingredients in the portabella caps, dividing all ingredients evenly between the two caps. Start with hot sauce or salsa, then beans, then onion, then dill, then cheese.
 
Broil mushrooms for 5-6 minutes, or until cheese is melted and begins to brown.
 
*I used Frank’s Red Hot, which has a tangy-spicy flavor. It’s very vinegary. You might want to use less hot sauce if you don’t like a lot of heat or you’re using a spicier sauce. Use your best judgement.