The origin of this recipe is fairly humble: Hubby was hungry for steak and I was not, so I stuffed some large button mushrooms full of leftover spicey red rice and topped them with Monterrey Jack cheese and baked them. They were so good, I ate way too much...the rest of them I re-heated (microwave) for lunch the next day and they were excellent.
I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice. 
I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese.
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
Delicous and good for you if you go easy on the cheese.
I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice. 
I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese. 
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
Delicous and good for you if you go easy on the cheese.
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