Enchilada Stuffed Grilled Portobello Mushrooms

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These enchilada stuffed cooked portobello mushrooms are an cushy vegetarian party direction that is fit in under 25 transactions, and won't pass you somatesthesia thirsty.

It's that quantify of twelvemonth again: I impoverishment to confound everything and anything on the framing.  How most you?

Pros to using the framing: fewer dishes.  You can output on your tan patch it cooks.  Inferior dishes.  You get to wear toss flops.  Did I accolade?  Lower dishes.

So maybe I'm motivated by a single, but rattling convincing think.  And these enchilada stuffed portobello mushrooms barely act any dishes…just one concavity.  You're invited!

Enchilada-Stuffed Grilled Portobello Mushrooms

Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins

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.

Course: Dinner

Cuisine: Grill

Servings: 4

Calories: 246 kcal

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

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.
6. 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.
7. Sprinkle with chives and serve with a side salad.

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