Enchilada-Stuffed Grilled Portobello Mushrooms

Ingredients

4 portobello mushrooms

2 tablespoons olive oil

½ cup corn kernels

½ cup black beans, drained and rinsed

1 cup enchilada sauce

¼ teaspoon salt

1 tablespoon flour

1 cup mozzarella or Monterey jack cheese, shredded

2 tablespoons chives

Instructions

Pre-heat your barbecue to medium-high heat.
Using a small spoon, scoop the gills out of the mushrooms.
Brush mushroom exteriors with olive oil and place on a large plate.
In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.

To grill:

Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
Sprinkle with chives and serve with a side salad.

To bake:

Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).