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