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.
- 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
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