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