Directions

Note

• A small blender, such as a bullet blender, works best due to the small volume of ingredients.

• A small saucier spoon with a spout makes it easier to neatly add the paste for the iris.

• The rice can be made 1 day ahead to save time.

Step 1: Make the Cilantro Jalapeño Paste

Add all paste ingredients to the blender and pulse until puréed smooth. Transfer to a small container with a sealable lid and refrigerate until ready to use.

Step 2: Make the Olive Pupils

Slice an olive in half lengthwise. Use the Ateco #804 decorating tip to cut out rounds. Repeat as needed to make 18 pupils.

Step 3: Rinse the Rice

Place the rice in a large bowl and fill with cold water. Rub the rice between your hands to remove excess starch, then drain. Repeat 2 more times.

Step 4: Cook the Rice

Melt the butter in a saucepan over medium heat. Add the onions, season lightly with salt, and cook until translucent.

Add the garlic, jalapeño, and drained rice. Cook for 2 minutes. Add the turmeric, then stir in the chicken stock, salt, saffron, and tomatoes.

Reduce the heat to low, cover, and cook until all the stock is absorbed. Do not stir during cooking.

Remove from the heat. Using a spatula, gently lift the rice from the bottom of the pan to release some steam without stirring. Spread in a shallow dish to cool. If making ahead, refrigerate promptly and keep chilled until ready to fry.

Step 5: Make the Chili Filling

Heat a skillet over medium heat. Add the ground beef and onion, breaking the beef into small pieces with a wooden spatula. Season with salt and pepper, then cook until the beef is browned and the onions are translucent.

The beef should render enough fat to cook the onions; add a little olive oil if needed. Spoon off any excess fat. Add the garlic and cook for 1 minute.

Add the tomato sauce, pinto beans, oregano, cumin, ancho chili powder, and smoked paprika. Mix well, adjust the salt and pepper as needed, and cook for 2 minutes.

Remove from the heat and set aside until ready to use. Reserve the Monterey Jack cheese for assembly.

Step 6: Prepare the Mushrooms

Position an oven rack in the center of the oven and preheat to 425°F. Line a 12 × 17-inch baking sheet with parchment paper.

Wash and dry the mushrooms. Remove the stems. Using a melon baller, carefully hollow out the insides without cracking the mushrooms.

Arrange the mushrooms hollow side up on the prepared baking sheet. Brush the insides and top edges with olive oil, then season lightly with salt and pepper.

Turn the mushrooms over. Brush the tops with olive oil and season lightly with salt and pepper.

Step 7: Roast the Mushrooms

Roast for about 22–25 minutes, until the released juices have evaporated and the bottom edges begin to caramelize. Remove from the oven and let cool.

Step 8: Fill the Mushrooms

Set the oven temperature to 400°F. Gently turn the mushrooms hollow side up.

Using a small spoon, fill each mushroom about ¾ full with the chili filling, gently compacting it as you go.

Grate the Monterey Jack cheese and mound it over the filling, keeping it within the edges of each mushroom. Avoid overfilling so the sauce can bubble up around the cheese, giving the eyes an irritated red appearance.

Step 9: Melt the Cheese

Bake for about 4–5 minutes, just until the mushrooms are warmed and the cheese melts. Do not let the cheese brown.

Remove from the oven and transfer to a work area. Decorate while the mushrooms are still hot so the cheese indents easily.

Step 10: Add the Irises and Pupils

Working with 3–4 mushrooms at a time, press the ¼-teaspoon measuring spoon into the center of the melted cheese to form an indentation. If the spoon sticks, dip its underside in a little olive oil.

Using the saucier spoon, neatly fill each indentation with cilantro jalapeño paste to create the iris. Place an olive pupil in the center and gently press. Repeat until all mushrooms are decorated.

Keep the mushrooms briefly in the residual warmth of the oven with the door open while frying the rice. If the oven has cooled, set it to 200°F and close the door. Watch closely to prevent the cheese from cooking further.

Step 11: Fry the Rice

Heat 2–3 tablespoons of bacon fat, butter, or oil in a large nonstick frying pan over medium to medium-high heat.

Add the cooled rice and press it flat with a spatula, working in batches if needed. Cook until the bottom is lightly golden. Flip the rice in sections and cook until lightly golden on the other side.

Step 12: Assemble and Serve

Transfer the rice to a chafing dish and arrange the mushrooms on top. If using a baking dish, keep it briefly in the warm oven until ready to serve.

Sprinkle freshly chopped cilantro or parsley over the rice, if desired. Serve with lime wedges.