Enchilada Stuffed Grilled Portobello Mushrooms
Pros to using the grill: less dishes. You can work on your tan while it cooks. Less dishes. You get to wear flip flops. Did I mention? Less dishes.
So maybe I’m motivated by a singular, but very persuasive reason. And these enchilada stuffed portobello mushrooms barely make any dishes…just one bowl. You’re welcome!
Enchilada-Stuffed Grilled Portobello Mushrooms
Course: DinnerCuisine: Grill Calories: 246kcal
Servings: 4
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 Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Ingredients
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
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 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).
Notes
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.