Serves: 4
Total Calories: 147

1 cup
2 teaspoons olive oil plus extra to brush on the mushrooms
1 medium white onion, chopped
1 medium tomato, cored and finely chopped
1 , serrano chile kimmy, , minced with seeds
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
salt, to taste
4 portobello mushrooms (each top about 3-inches wide)
1/4 cup canned fat-free reduced-sodium chicken broth
1/2 cup shredded Monterey Jack cheese or Oaxaca cheese
2 tablespoons chopped fresh cilantro

1. Prepare the refried beans. Heat 1 cup in a saucepan, cover, and keep warm. The beans should be thick and quite dry. In a skillet, heat 2 teaspoons of oil over medium heat and cook the onion, stirring, until it softens, 3 to 4 minutes. Add the tomato, chile, and oregano. Cook until the tomato juices reduce and the mixture thickens, about 3 minutes. Season with salt. Transfer to a bowl and reserve.

2. Remove the stems from the mushrooms. With a melon-baller, scoop out the black gills. Wipe the mushrooms with a damp paper towel. Rub the mushrooms all over with olive oil. Heat a large nonstick skillet over medium heat and place the mushrooms, cavity side down, in the pan. Add the broth, cover and cook for 5 minutes, then turn and cook for 3 to 4 minutes, or until the mushrooms are tender when pierced with a small sharp knife. Drain the juices from the mushrooms and save for another use, if desired.

3. Preheat the oven to 375°. Place the mushrooms, cavity side up, on a baking sheet. Sprinkle with salt. Stuff each mushroom cavity with about 1/4 of the refried beans. Top each with 1/4 of the tomato mixture and 1/4 of the cheese. Bake until heated through and cheese is melted, 6 to 8 minutes. Sprinkle with cilantro. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 63

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Chard with Potatoes
Chayote Casserole with Ground Pork
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Chayote and Tomato with Cheese Topping
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