Enchilada-Stuffed Brilled Portobello Mushroom

Ingredients List

  • 1/2 cup Black beaans, drained and rinsed
  • 2 Tbls chives
  • 1/2 cup corn, kernels
  • 4 Portobello mushrooms
  • 1 Tbls flour
  • 1/4 tsp salt
  • 2 Tbls olive oil
  • 1 cup Mozzarella cheese
  • 1 cup Enchilada sauce
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    Directions

    1. Pre-heat the grill to a medium heat. Maybe about 400 or so.
    2. Scoop out the center of the mushrooms.
    3. Brush exterior of mushroom with the olive oil.
    4. In a medium bowl, whisk together the enchilada sauce, salt, and flour until mixed thoroughly.
    5. Spoon about 2 tablespoons of corn and black beans into each mushroom. Drizzle with sauce mixture and then top with shredded cheese.
    6. Grill over direct heat 5-6 minues or bake in oven at 450 about 5-10 menutes.
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    Adapted from: sweetpeasandsaffron>