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!
These grilled portobello mushrooms are filled with corn and beans, enchilada sauce, and topped with cheese! These guys only need to cook on the barbecue for 5-6 minutes! The cheese gets melty, the sauce is bubbly and the mushrooms are *just* cooked through.
Reasons you’ll ♡ these grilled portobello mushrooms:
- they are light and healthy, lower carb and vegetarian
- cooking on the grill means no heating up your kitchen
- they are filled with flavor: meaty mushrooms, Tex Mex enchilada sauce, and creamy melted cheese
- 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.
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.
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.
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.
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.
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.
Meal prep + Storage Tips
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
- 40 Healthy Grill Recipes for Summer
- 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)
Enchilada-Stuffed Grilled Portobello Mushrooms
- 4 portobello mushrooms
- 2 tablespoons olive oil
- 1/2 cup corn kernels
- 1/2 cup black beans drained and rinsed
- 1 cup enchilada sauce
- 1/4 teaspoon salt
- 1 tablespoon flour
- 1 cup mozzarella or Monterey jack cheese shredded
- 2 tablespoons chives
- 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).