Categories: Hot Sandwich, Main Dish, Rachael Ray, Vegetarian

Ingredients

• 4 portabella mushrooms, stems removed
• 1 lime
• 4 tablespoons vegetable oil
• 5 garlic cloves, chopped
• 3 tablespoons chili powder
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 1 large jalapeno pepper, chopped
• 1 small zucchini, cut in half and then sliced into half-moons
• 1 tablespoon ground cumin
• 1 tablespoon hot pepper sauce
• 1 teaspoon salt
• 1 cup pale beer or 1 cup vegetable broth
• 1 (15 ounce) can crushed tomatoes
• 1 (14 ounce) can dark red kidney beans, rinsed and drained
• 1 cup spicy vegetarian refried beans
• 1/4 cup fresh cilantro leaves, chopped
• 4 English muffins
• 2 cups spicy monterey jack cheese, shredded

Directions

1. Preheat oven to 450°F.

2. Place mushrooms on a rimmed cookie sheet; season with salt and pepper, the juice of one lime, about 2 Tbsp of the vegetable oil, half the chopped garlic and 1 Tbsp of the chili powder; tossing them about to coat the mushrooms thoroughly with the seasonings.

3. Arrange the mushrooms gill side up; put them in the oven and roast for 12 minutes or until cooked through. Remove from oven, and cover with foil to keep them warm.

4. Preheat a large soup pot over medium heat and add remaining 2 Tbsp veg oil; add onions, peppers, zucchini and garlic.

5. Season the veggies with the cumin, the remaining chili powder, the hot pepper sauce and 1 tsp salt; saute for 5-6 minutes.

6. Deglaze the pan with the beer or veg broth.

7. Add the tomatoes and kidney beans to the veggies and stir to combine.

8. Thicken the chili by stirring in the refried beans. Simmer over low het for about 10 minutes.

9. Toss in the cilantro.

10. While the sloppy chili is simmering, tot the English muffins.

11. Place one roasted mushroom on the bottom half of each muffin. Place a large helping of veggies on top of the mushroom; sprinkle with shredded cheese, and top with English muffin tops.

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