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.
It’s that time of year again: I want to throw everything and anything on the grill. How about you?:
author: denise(Thank You)
source: sweetpeasandsaffron.com
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.
- ne4xs Enchilada Stuffed Grilled Portobello Mushrooms (+ Video) for full instruction