Sometimes we enjoy a meatless supper like this one. BUT, for those who need some meat, you can easily add shredded rotisserie chicken to these stuffed mushrooms. Grab what you need from your grocer's deli and salad bar for these veggie "tacos."
¾lb.grain saladI found and used quinoa with corn salad.
From salad bar:
small cup of black beans
sliced onions
colored bell peppersfinely diced
pickled jalapeno
about 2 cups shredded cheese
nuts or seedsI used pumpkin seed.
crispy tortilla strips
chopped lettuce
ranch dressing
Instructions
Preheat oven to 325. Spray baking dish.
Gently remove stem and gills inside mushroom caps. Place (inside down) on microwave safe dish lined with paper towel. Cook about 2 minutes to remove moisture and soften caps.
Place caps into baking dish. Add chopped cilantro to grain salad, then divide with beans into caps. Layer with remaining bar vegetables. Cover with cheese and bake 8-10 minutes until hot and cheese is bubbly.
While baking, toss lettuce with ranch dressing.
Garnish tacobellas with seeds, tortilla strips and pico or salsa. Squeeze lime juice over and serve over bed of dressed lettuce.