Enchilada-Stuffed Grilled Portobello Mushrooms
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.
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
- 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).
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.
Serving: 1mushroom | Calories: 246kcal | Carbohydrates: 20g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 427mg | Fiber: 4g | Sugar: 3g