And so, my obsession with Mexican food continues. I just can’t stop – there’s something about the flavours and the textures that I just love so much (and Mr H does too) so usually we end up having a Mexican-inspired meal at least once a week. Obviously it’s nice to mix it up a little so sometimes we have tacos, sometimes we have burrito bowls and sometimes we have mole-inspired quinoa and we always ALWAYS have guac, and lots of it.

I’m always trying to think of new and exciting ways for us to get our Mexican fix and these stuffed mushrooms are just the ticket. They look like little upside down sombreros and they’re just so tasty, stuffed to the brim with delicious spicy peppers, beans and corn. They’d make a great starter too if you’re having people over (with guac of course) or as a main with some brown rice or quinoa on the side (and guac).

They’ve definitely made it onto our Mexican menu as they’re really delicious and super easy to make! I tend to have most of the spices and tinned ingredients in my cupboards already, so it’s a good cheap meal to make as I only really need to buy the mushrooms and pepper if I’m nipping to the shops.

So if like me you’re a Mexican lover looking to mix it up a bit, or if you’re a mushroom fan looking for a jazzy new way to eat them, I thoroughly recommend you try this recipe! If you don’t like it I’ll eat my sombrero!

Ingredients

• 10 mini portobello mushrooms (about 300g)
• 1 can kidney beans, drained
• 1/2 cup tinned sweetcorn
• 1 red pepper
• 1 clove garlic, finely chopped
• 1 tsp cumin
• 1/4 tsp chipotle chilli powder (or smoked paprika)
• A handful of fresh coriander, chopped

First preheat the oven to 200C. Wash the mushrooms and remove their stems, then hollow them out with a spoon, setting the hollowed out parts to one side (they will form part of the filling).

Dice the red pepper and the mushroom insides, pop them in a mixing bowl and add the kidney beans, sweetcorn, garlic, cumin, chipotle and coriander as well as any salt to taste. Mix well, then place generous spoonfuls of the ‘stuffing’ back into the mushrooms, making sure they are stuffed to the brim.

Place in the oven for 15-20 minutes until the mushrooms are lovely and soft. Serve on their own or with a big dollop of guacamole on top – arriba!

Love, Mrs H xx