Enchilada Stuffed Grilled Portobello Mushrooms

          Enchilada Stuffed Grilled 

            Portobello Mushrooms

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.

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.
8. To bake:Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).

Recipe 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.

Nutrition Facts

Enchilada-Stuffed Grilled Portobello Mushrooms

Amount Per Serving (1 mushroom)

Calories 246Calories from Fat 126

% Daily Value*

Total Fat 14g22%

Saturated Fat 4g20%

Cholesterol 16mg5%

Sodium 427mg18%

Total Carbohydrates 20g7%

Dietary Fiber 4g16%

Sugars 3g

Protein 13g26%

* Percent Daily Values are based on a 2000 calorie diet.