Enchilada Stuffed Grilled Portobello Mushrooms

Enchilada Stuffed Grilled Portobello Mushrooms

Sweet Peas and Saffron
SKU:
Enchstuport - Recipes

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Enchilada-Stuffed Grilled Portobello Mushrooms

 
PREP TIME
 
15 mins
COOK TIME
 
6 mins
TOTAL TIME
 
21 mins
 
SERVES: 4
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
  1. Pre-heat your barbecue to medium-high heat.
  2. Using a small spoon, scoop the gills out of the mushrooms.
  3. Brush mushroom exteriors with olive oil and place on a large plate.
  4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
  5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
To grill:
  1. 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.
  2. Sprinkle with chives and serve with a side salad.
To bake:
  1. Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).
 
Notes
Nutritional Information: 1 mushroom
Calories 246 // Fat 14 g // Saturated Fat 4 g // Cholesterol 16 mg // Sodium 427 mg // Carbohydrate 20 g // Fiber 4 g // Sugars 3 g // Protein 13 g