Enchilada-Stuffed Grilled Portobello Mushrooms

• Vegetarian

• Produce

  • 1/2 cup Black beans
  • 2 tbsp Chives
  • 1/2 cup Corn, kernels
  • 4 Portobello mushrooms

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Mozzarella or monterey jack cheese

• Prepared

  • 1 cup Enchilada sauce

Found on sweetpeasandsaffron.com

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

Directions

• 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.
• 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.
• Sprinkle with chives and serve with a side salad.
• Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).

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