Baked mushrooms with Mexican beans and guacamole
Mushrooms are given a Mexican makeover in this family weekday meal.
Baked mushrooms with Mexican beans
|400 g||Red kidney beans|
|⅓ cup||Low-fat sour cream|
|1 to serve||Corn chips|
- Heat oven to 200C. Remove stems from mushrooms and place heads on an oven tray. Brush with olive oil and season with salt and pepper.
- Roughly chop kidney beans and combine with garlic in a bowl. Drizzle with a little oil and season with salt and pepper. Spoon beans into mushroom cups. Bake for 20 minutes or until tender and golden brown.
- At the same time, make the guacamole by placing all the ingredients in a bowl (chopped finely) with the juice of the two limes and mixing well to combine.
- Spoon guacamole over hot stuffed mushrooms and top with a dollop of sour cream, if desired. Serve with corn chips on the side, to dip.