Stuffed Portobello Mushrooms

These enchilada stuffed grilled portobello mushrooms are an easy vegetarian dinner recipe that is ready in under 25 minutes! Full of umami and Tex Mex flavor, they are a real crowd-pleaser.

I love experimenting with stuffed portobello mushrooms: between these enchilada stuffed grilled portobello mushrooms, these pepperoni pizza stuffed portobello mushrooms and this lasagna stuffed portobello mushroom recipe, we never run out of ideas!

I absolutely love stuffed mushrooms, but you have to be careful when it comes to portobellos! They can get soggy, you can accidentally overfill them, and sometimes it's hard to keep them together. With repeated testing, I've managed to fix all of these issues to produce a super filling, vegetarian recipe the whole family will enjoy. One simple, 30-second step keeps these ultra flavorful and a little saucy but never runny, perfect for a quick dinner. And if you sometimes feel like mushrooms can be a little bitter, I can show you the easy prep step that eliminates that problem, too!

Portobello Stuffed Mushrooms Ingredients

• Portobello mushrooms- large mushrooms approximately 4-6 inches across; for this recipe, you'll need ones with rounded caps and no cracks
• Corn kernels- canned, frozen or fresh all work
• Black beans- canned or cook your own Instant Pot black beans
• Enchilada sauce- use mild or spicy, depending on your preference. If you can't find it in the store, I've made and enjoyed this recipe (omitting the salt)
• Cheese- mozzarella or Monterey jack both work great for this recipe; you could also use a blend of cheeses for even more flavor.

Overview of How to Make Stuffed Portobello Mushrooms

1. Prepare Mushrooms. Start by cleaning the mushrooms by gently scrubbing the cap and rinsing out the underside. Don't use too much water, or you might get soggy mushrooms. Carefully scoop the gills out of the mushroom cap (this can eliminate that somewhat bitter flavor that some people taste with mushrooms), then rinse one more time before you pat them dry. While you're doing this, have your grill or oven preheating.
2. Thicken the Sauce. We want a thicker sauce, so whisk together your enchilada sauce, salt, and flour in a small bowl. Set aside once smooth.
3. Assemble Mushrooms. Spoon about two tablespoons of corn and black beans into each mushroom, then drizzle with the sauce and top with a bit of shredded cheese.
4. Cook Mushrooms. If you're grilling, cook about 5-6 minutes over direct heat. If baking, cook 5-10 minutes. With either method, mushrooms are done with cheese has melted and the sauce is bubbling.

Preparing the portobellos

To prepare the portobello, you'll want to start by gently scrubbing the mushroom cap and rinsing out the underside. Next, use a spoon to gently scoop the gills out of the mushroom cap. Rinse again. Allow them to dry slightly before proceeding.

Brush the mushroom caps with olive oil and arrange on a large plate to begin filling them.

The sauce

As these grilled portobello mushrooms heat up, the enchilada sauce can become thinner. In order to help it stay thick, we stir in a tablespoon of flour. You can skip this step, but expect the sauce to remain thin. We are also stirring in some salt to help season the enchilada sauce, but depending on the brand or recipe that you use, you may not need to add it.

The filling

Spoon 2 tablespoons of corn and black beans into the mushroom caps. Pour the sauce over top to cover, then sprinkle with shredded cheese.

Cooking the mushrooms

You can cook these enchilada stuffed portobello mushrooms in two different ways.

Grill

To make grilled portobello mushrooms, heat a grill to medium-high heat (450°F) and grease the grill with oil. Place directly on the grill, or on a vegetable grilling basket, and grill for 5-6 minutes, until mushrooms are slightly softened and cheese is melted.

Do not grill until mushrooms are completely soft, as the caps will start to collapse and the filling will fall out.

Oven

To bake in the oven, heat to 450°F. Arrange mushrooms on a baking sheet and bake for 5-10 minutes. Cook time varies quite a bit with different sized mushrooms. You want them to be slightly soft but not completely collapsed.

How to Make Stuffed Portobello Mushrooms Ahead of Time

Portobello mushrooms work surprisingly well for meal prep!

• Fridge- store in an air-tight container in the fridge for up to 2 days
• Freezer- freeze on a baking sheet for 3-4 hours until frozen solid. Wrap in parchment paper and place it in an airtight container or freezer bag. Freeze for up to 3 months.
• Reheat- warm up in a covered baking dish in a 350°F oven for 5-10 minutes
  • Warm on the grill medium heat (350°F) for 5-10 minutes

More grilling recipes

• Grilled Broccoli with Lemon & Parmesan
• Grilled Chicken Wings with Sticky Thai Glaze
• Grilled Cauliflower with Jalapeño Lime Butter
• Balsamic Grilled Zucchini with Parmesan
• Perfect Grilled Chicken Breast
• Unbelievably Crispy Grilled Potatoes (No Foil)

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Enchilada Stuffed Grilled Portobello Mushrooms

5 from 12 votes

Prep Time: 15 minutes mins

Cook Time: 6 minutes mins

Total Time: 21 minutes mins

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These enchilada stuffed grilled portobello mushrooms are an easy vegetarian dinner recipe that is ready in under 25 minutes, and won't leave you feeling hungry.

4

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).

Tips:

Canadians: I was able to find Casa Fiesta enchilada sauce in my neighborhood Co-op grocery store, but if you are unable to find it, I've used this recipe to make it from scratch in the past.

Nutrition Information

Serving: 1mushroom, Calories: 246kcal, Carbohydrates: 20g, Protein: 13g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 427mg, Fiber: 4g, Sugar: 3g

Author: Annie Holmes

Course: Dinner

Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Annie

Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.

When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.