Portobello Mushrooms Stuffed With Refried Beans

Heat the refried beans in a saucepan, cover, and keep warm. The beans should be thick and quite dry.

In a skillet, heat the oil over medium heat and cook the onion, stirring, until it softens, 3 to 4 minutes. Add the tomato, chile, and oregano. Cook until the tomato juices reduce and the mixture thickens, about 3 minutes. Season with salt. Transfer to a bowl and reserve.

Remove the stems from the mushrooms. With a melon-baller or spoon, scoop out the black gills. Wipe the mushrooms with a damp paper towel. Rub the mushrooms all over with olive oil.

Heat a large nonstick skillet over medium heat and place the mushrooms, cavity side down, in the pan. Add the broth, cover and cook for 5 minutes, then turn and cook for 3 to 4 minutes, or until the mushrooms are tender when pierced with a small sharp knife. Drain the juices from the mushrooms and save for another use, if desired.

Preheat the oven to 375 degrees F.

Place the mushrooms, cavity side up, on a baking sheet. Sprinkle with salt.

Stuff each mushroom cavity with refried beans. Top each with tomato mixture and cheese. Bake until heated through and cheese is melted, 6 to 8 minutes.

Sprinkle with cilantro. Serve hot.