Pinto Monterey Jack Corn Cumin Loaded Portobello Mushrooms

Ingredients

• 1½ lbPortobello Mushroom
• 2 tbspOlive Oil
• 10 ozCanned Pinto Beans
• 4 ozMonterey Jack Cheese
• 8 ozSweet Corn
• 1 tspCumin
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Portobello Mushroom, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
2. Bake the Portobello Mushroom until nearly tender. Prepare the Canned Pinto Beans, Monterey Jack Cheese, Sweet Corn, Cumin, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
3. Open or hollow the baked Portobello Mushroom when its shape allows, add the Canned Pinto Beans, Monterey Jack Cheese, Sweet Corn, Cumin, and return the loaded Portobello Mushrooms to the oven until hot and browned. Rest for 5 minutes before serving.