Mexican Mushrooms

Directions

1. 1
   Preheat oven to 425F.
2. 2
   Brush off mushroom caps, and remove stems, reserving for another use.
3. 3
   Using a spoon, gently scoop out black gills from under caps; discard gills.
4. 4
   Set aside caps.
5. 5
   Spray nonstick skillet with nonstick cooking spray.
6. 6
   Saute soy meat 3 to 4 minutes.
7. 7
   Stir in tomato, chile and cheese.
8. 8
   Spoon mixture evenly into caps.
9. 9
   Put caps on baking sheet.
10. 10
    Bake 10 to 15 minutes, or until mushrooms are tender.
11. 11
    Put on individual serving plates, garnish with cilantro and serve.