Southwestern Stuffed Mushrooms

Napoli Outdoor Oven Vegetables

Prep: 30 minutes Cook: 15 minutes Serves: 1


18 baby bella mushrooms

1 tsp olive oil

1 clove garlic, minced

2 tbsp Red bell pepper diced

2 tbsp canned black beans, drained

¼ cup Brown Rice, cooked

1 tbsp minced cilantro

2 tbsp Salsa

2 tbsp Jack cheese, shredded, plus for topping

Vegetable Oil Spray, as needed


  1. Preheat Napoli oven on Low for 30 minutes with the door on.
  2. Remove the stems from the mushrooms.
  3. Coat a baking sheet with vegetable oil spray. Lay the mushrooms, cavity side down, on the baking sheet and bake until the mushrooms are just tender, about 5 minutes. Turn over the mushrooms so that the cavity is facing up.
  4. Heat olive oil in a medium sauté pan set over medium heat. Cook garlic and red bell pepper stirring frequently, until bell peppers are soft, around 4 minutes.
  5. Remove the skillet from the heat and stir in the black beans, brown rice, cilantro, salsa and jack cheese.
  6. Divide the mixture between the mushrooms, gently stuffing it into the open cavities.
  7. Sprinkle the remaining cheese over the stuffed mushrooms.
  8. Bake the mushrooms until the cheese is starting to melt and turn brown, around 8 minutes.
  9. Serve immediately.