Ingredients
-
16
-
3/4
-
1
-
1/2
-
1/2
-
1/4
-
1/2
-
2
-
2
-
1
-
1/2
-
1/2
-
-
1/2
-
Directions
Savory Vegetarian Stuffed Mushrooms, These Mexican Vegetarian Stuffed Mushrooms are so moist and delicious Add to that quick and easy! An absolutely perfect appetizer!, These Mexican Vegetarian Stuffed Mushrooms are so moist and delicious Add to that quick and easy! An absolutely perfect appetizer!
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Steps
|
1
Done
|
Serrano Sauce: Rinse Tomatoes and Serrano Pepper. Peel Onion and Garlic. Place All on a Cookie Sheet and Roast in a 350 Degree Oven For 15 Minutes. Remove and Blend All Together in a Food Chopper or Blender. Cook Over Medium Heat in a Saucepan For a Few Minutes. Set Aside. |
|
2
Done
|
Rinse Mushrooms and Chop About 1/4 of the End of Stems. (removes Rough Ends) Break Off Stems With Fingers and Chop Coarsely. Set Aside. |
|
3
Done
|
in a Skillet Over Medium Heat, Add Butter and Allow to Melt. Add Pepper, Onion and Garlic. Cook Until Onion Is Translucent. Add Black Beans, Corn and All Seasoning. Cook For 2 Minutes. Remove from Heat and Allow to Cool Down For a Few Minutes in a Bowl. |
|
4
Done
|
Now Add the Cilantro, Sour Cream and Mayonnaise to Bowl. Mix Well. |
|
5
Done
|
Grease a Baking Sheet or Baking Pan and Place Mushroom Caps. Fill All Caps With Mixture and Top With Shredded Mozzarella. Bake For 10-15 Minutes at 350 Degrees F or 176 Degrees C. |
|
6
Done
|
When Mushrooms Are Done Top With Tomato Serrano Sauce. Serve Immediately. |
