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This savory pie recipe reminds me of a roasted vegetable frittata. Or my Roasted Vegetable Noodle Kugel, even. I invented it because I was craving a simple one-dish pie for supper- something easy and light and bordering on picnic food- with guaranteed leftovers. Because- and I tell you this with all the happy feet gyrations of a gypsy heart locked inside a hot flashing nest-eschewing body- we're boxing books again- we're storing art and family pictures and files and (most of) our movie collection. We're selling our furniture, consigning everything from roomy chairs and Mexican tables to Kilim pillows and punched tin mirrors. A truck arrives today to haul the lot to Santa Fe.

Even though the house has not sold.

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.