Enchilada-Stuffed Grilled Portobello Mushrooms

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

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

To grill:
  1. 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.
  2. Sprinkle with chives and serve with a side salad.

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

Original Recipes visit: Enchilada-Stuffed Grilled Portobello Mushrooms @ sweetpeasandsaffron.com

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