Portobello Taco Stuffed Mushrooms

Portobello mushroom caps stuffed with a taco-seasoned ground beef, corn and black bean filling, topped with cheddar and baked.

Ingredients

6		portobello mushrooms, stems and gills removed
1 pound	455 g	ground beef
2 tablespoons	30 ml	olive oil
1		onion, diced
1		red bell pepper, diced
4		garlic cloves, minced
3 tablespoons	45 ml	taco seasoning
15 ounces	425 g	tomato sauce
1 cup	240 ml	frozen corn
1 cup	240 ml	black beans, cooked
8 ounces	225 g	cheddar cheese, grated
to taste		salt
to taste		pepper
optional		fresh herbs for garnish (optional)

Preheat oven to 375°F.
Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
In a sauté pan over medium heat, brown the ground beef. When beef is cooked, remove from pan and drain fat.
Add 1 tablespoon olive oil. When hot, add the onions and bell peppers, season with salt and pepper. Sauté until they have released their water and the water has evaporated, and they are soft and starting to turn golden, 5-7 minutes.
Add the garlic and taco seasoning, sauté for 30 seconds. Add the corn and black beans, tomato sauce, and the cooked ground beef back into the pan; stir to combine. Cook for 2-3 minutes or until beef is warmed through. Taste and season with more salt and pepper if needed.
Spoon the taco meat mixture into the mushrooms, top with shredded cheese.
Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown the cheese, if desired. Garnish with fresh herbs such as thyme and oregano if desired.