Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped
• 1 cup cooked black beans
• 1 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup chopped onions
• 1 cup shredded Monterey Jack cheese
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place portobello mushrooms on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Sauté onions, bell pepper, and garlic until softened.
3. Stir in black beans, corn, Casa de S.A. seasoning, salt, and pepper. Cook for 2-3 minutes.
4. Remove from heat and stir in half of the shredded cheese.
5. Spoon the mixture into each portobello mushroom cap and top with remaining cheese.
6. Bake for 20-25 minutes, until mushrooms are tender and cheese is melted and bubbly.

Serve warm, garnished with additional fresh cilantro or a squeeze of lime if desired.