Enchilada-Stuffed Grilled Portobello Mushrooms
Welcome to another delicious plant-based treat! Today, we’re bringing a bit of Mexican flair to your barbecue with our Enchilada-Stuffed Grilled Portobello Mushrooms. This dish combines the meaty texture of portobello mushrooms with vibrant flavors of enchilada sauce, corn, and black beans, all topped off with a generous helping of melty cheese. It’s a perfect dish for a summer cookout or a satisfying weekday dinner. Let’s dive into how you can create this mouthwatering dish at home.
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
Nutritional Information
- Calories per Serving: 250 kcal
- Servings: 4
Preparation
- Prep Time: 10 minutes
- Cooking Time: 6 minutes
- Total Time: 16 minutes
Instructions
- Prepare the Grill: Pre-heat your barbecue to medium-high heat to ensure it’s ready for grilling the mushrooms.
- Prep the Mushrooms: Clean the mushrooms and carefully scoop out the gills with a small spoon. This will make space for the filling and help them cook evenly.
- Season and Oil: Brush the exteriors of the mushrooms with olive oil. This not only adds flavor but also prevents sticking to the grill.
- Mix the Filling: In a medium bowl, combine the enchilada sauce, salt, and flour. Whisk until the mixture is smooth and free of lumps. This will be the binding sauce for your fillings.
- Stuff the Mushrooms: Spoon about 2 tablespoons of corn and black beans into each mushroom cap. Drizzle each with the prepared enchilada sauce and top generously with shredded cheese.
- Grill or Bake:
- To Grill: Place the mushrooms on a veggie grilling plate or directly on the grill. Cook for 5-6 minutes, or until the cheese has melted and the sauce is bubbling.
- To Bake: If you prefer baking, preheat your oven to 450°F and bake the mushrooms for 5-10 minutes, until the cheese is bubbly and the mushrooms are tender but not mushy.
- Garnish and Serve: Sprinkle chopped chives over the top for a fresh, herby finish. Serve these delightful mushrooms with a crisp side salad for a complete meal.
Chef’s Tips
- Choosing Mushrooms: Select portobello mushrooms that are firm and have a nice round shape to hold all the tasty fillings.
- Cheese Options: Feel free to experiment with different types of cheese, such as cheddar or a vegan alternative, to suit your dietary preferences.
Conclusion
This Enchilada-Stuffed Grilled Portobello Mushrooms recipe brings a wonderful mix of textures and flavors that are sure to impress at your next meal. It’s easy to prepare, packed with nutrients, and absolutely delicious. Enjoy the melty, savory goodness with a touch of zesty flair!
Happy grilling!
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Enchilada-Stuffed Grilled Portobello Mushrooms
- Total Time: 16 minutes
- Yield: 4 1x
Description
Enchilada-Stuffed Grilled Portobello Mushrooms offer a delightful twist to your usual grilling repertoire. Filled with a tasty blend of corn, black beans, and savory enchilada sauce, topped with gooey cheese, these mushrooms are not only mouthwatering but also a healthy alternative to traditional barbecue fare.
Combining the heartiness of portobello mushrooms with the rich flavors of Mexican cuisine, this dish is perfect for those who love a bit of spice and everything nice. It’s an excellent choice for a casual family dinner or a festive outdoor gathering, promising to impress both vegetarians and meat-lovers alike.
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 the 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).
- Prep Time: 10 minutes
- Cook Time: 6 minutes
Nutrition
- Calories: 250 kcal