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.

This recipe comes from a small, unassuming, and rather generic looking spiral-bound cookbook, 101 Things to do with a Tortilla. I received this book as a gift a few years ago, and at first totally dismissed it. It uses a lot of canned ingredients, which usually isn’t my thing, and it has no photos. But somewhere along the line, I decided to give it a go, and was immediately impressed. The recipes are very easy, very fast, and very inexpensive. While I’m not usually into cooking from cans, which so often contain soggy and gray produce that barely resembles the fresh version of the same, sometimes it’s just so easy! And certain foods actually taste good from a can, such as tomatoes and beans.

For this recipe, I paired the canned goods and supermarket produce with ground beef from our favorite local beef farmers, Bass Farms, who use sustainable growing techniques and minimal chemicals. They have a little farm stand off the highway just outside of the Shawnee National Forest, nested amongst rolling hills and forests of tall, bright green trees with thick undergrowth. The stand sells beef as well as a variety of summer produce, including tomatoes and peaches, and flowers too. We try to get to their stand at least once a month during the summer.