Instructions: Prepare Mushrooms first.

combine onion, garlic, tomatoes, vinegar and spices. Stuff mushroom caps making sure all ingredients are included in each cap. Set these aside until casserole is ready to be cooked, add leftover stuffing to the mix below.

Preheat oven to 375 degrees, then prepare casserole.

Uses a large casserole dish w/lid (or a 9x13x2 baking dish and tinfoil). Stir together rice and both cans of beans (I use canned for the extra liquid). Its easier to stir the tomatoes, onion and garlic together first then add them to the pan (this is where I add the leftover mushroom ingredients). Pour Balsamic vinegar over entire pan, mix in with basil and oregano. If youre using instant rice, you may need about 1/2 c. vegetable stock for moisture.

Flatten casserole down and create beds for the mushrooms on top. (I have added fresh carrot chunks and/or zucchini chunks along the top layer of this to be steamed with everything else, besides being WAY too much food, it was great!)

Cover dish and bake for 35-40 minutes.

If the original dish is moist enough, it reheats wonderfully for lunch the next day, but Ive found that there are NEVER leftover mushrooms to take to work ;-)

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