Rice and Salsa Stuffed Portobello Mushrooms

1 tablespoon vegetable oil

½ cup corn kernels, drained

1 cup cooked, canned mixed beans, drained and rinsed

1 cup of your favorite store-bought salsa

1 cup cooked rice

Cilantro, to serve

Pumpkin seeds, to serve

Green onions, to serve

Heat the oil in a large heavy skillet over medium-high heat.

Add the corn and the mixed beans and cook 3 to 5 minutes, stirring well.

Add the salsa, stirring thoroughly to combine.

Add the cooked rice and stir well.

Cook a further 2 to 3 minutes until mixture is heated through. Set aside to cool slightly.

Pre-heat the oven to 400°F and line a baking tray with parchment paper. Place the mushroom caps on the parchment paper.

Use between ¼ and ⅓ cup of the mixture per mushroom cap, depending on their size.

Bake for 5 to 7 minutes.

Allow the mushroom caps to cool slightly and remove them from the tray with a spatula.

Serve with a sprinkle of cilantro, green onion and some green onions.

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