These stuffed Hatch chiles blend the earthy richness of oyster mushrooms with zesty Cajun spices, all topped with melty cheese. It's a colorful, satisfying dish that brings the heat and the flavor.

Instructions

1. Preheat the oven to 400°F. Grease a baking dish with nonstick cooking spray.
   
2. In a skillet over medium-high heat, warm the olive oil. Sauté the onions until translucent for about 3-4 minutes.
   
3. Add the garlic and oyster mushrooms to the skillet and cook for 4-5 more minutes.
   
4. Stir in the fire-roasted tomatoes, black beans, rice, and Boom Bayou Boom seasoning. Cook for approximately 2-3 minutes until heated through.
   
5. Divide the mushroom mixture evenly among the halved and seeded hatch chiles.
   
6. Top the hatch chile with a generous amount of Monterey Jack cheese.
   
7. Transfer to the prepared baking dish and bake for 15 minutes until hatch chiles are tender, and cheese is melted.
   
8. Garnish your delicious Hatch Chiles with chopped green onions and enjoy!