Mushroom stuffed with spiced beans
This mushroom stuffed with spiced beans is perfect for a vegan or vegetarian meal, served with some boiled rice, bread or salad on the side. Alternatively, you could serve it as a side dish – it would go well with steak, pork or chicken.
Ingredients
Method
- Preheat the oven to 180°C or put the grill setting to medium.
- Cut out the stalks of the mushrooms, then chop these finely. Put the mushroom onto a greased baking tray.
- Finely chop the onion and garlic. Cut the red pepper into tiny cubes.
- Heat the oil in a frying pan and gently soften the onion, garlic, mushroom and red pepper pieces. This should take about 8 minutes.
- Add the herbs and spices, stir for a minute then stir in the tomato purée. Add the drained beans and corn. Add a drop of water. Cook for a couple of minutes, while stirring. You should get a thick filling – the tomato “sauce” should not be runny, so reduce it if needed.
- Turn off the heat and stir in the chopped fresh coriander.
- Stuff the mushrooms with the filling, and scatter the grated cheese on top.
- Bake or grill in the oven until the cheese has melted.
- Serve warm.