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1
Preheat oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
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2
Wash mushrooms and pop out the stems.
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3
Chop the stems finely.
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4
In a large non-stick frying pan over medium heat, saute the onions until softened.
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5
Add garlic, the chopped mushroom stems, red pepper, jalapeno pepper, chili powder, cumin, coriander and salt and pepper.
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6
Continue to saute for 34 minutes until the onions have browned and the mushrooms have released their liquid.
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7
In a large bowl, mix together the cream cheese and the egg yolk until well combined.
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8
Stir in 1/2 cup of the shredded cheddar cheese.
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9
Add the onion mixture, black beans and corn, and stir well.
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10
If the mixture is really soft, place the bowl in the fridge for 510 minutes to allow it to firm up before filling the mushrooms.
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11
Scoop the filling into the mushroom caps and place them on the baking sheet.
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12
Fill them up as full as you can, heaping it up on top to use up all the filling.
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13
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the stuffed mushrooms.
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14
Bake for 2025 minutes or until the cheese is bubbling and the filling is hot.
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15
Let them cool slightly before eating.
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16
The mushrooms can be prepared a day in advance and kept in the refrigerator until baking.
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17
Or you can prepare them and then freeze them before thawing and baking, or bake and then freeze to reheat them later.
