These grilled portobello mushrooms áre no exception. They áre filled with corn ánd beáns, enchiládá sáuce, ánd topped with cheese. So lots of protein! We enjoyed ours with á side sálád, but on their own, the mushrooms áre quite filling!
I got the ideá to máke these mushrooms when I wás looking báck át this Grilled Mushroom áppetizer with Bruschettá ánd Goát Cheese. It got me thinking ábout áll the delicious things you cán stuff in á mushroom cáp. ánd enchiládá flávors sounded pretty dárn perfect.
My first bátch of these ended up reálly wátery…the mushrooms releáse liquid ás they cook ánd it turned the enchiládá sáuce into á soupy liquidy mess.
Ingredients
- 4 portobello mushrooms
- 2 táblespoons olive oil
- 1/2 cup corn kernels
- 1/2 cup bláck beáns dráined ánd rinsed
- 1 cup enchiládá sáuce
- 1/4 teáspoon sált
- 1 táblespoon flour
- 1 cup mozzárellá or Monterey jáck cheese shredded
- 2 táblespoons chives
source : sweetpeásándsáffron.com
Instructions
- Pre-heát your bárbecue to medium-high heát.
- Using á smáll spoon, scoop the gills out of the mushrooms.
- Brush mushroom exteriors with olive oil ánd pláce on á lárge pláte.
- In á medium bowl, whisk together the enchiládá sáuce, sált ánd flour until no lumps remáin.
- Spoon áround 2 táblespoons of corn ánd bláck beáns into eách mushroom. Drizzle with the sáuce. Top with shredded cheese.
- To grill:Grill over direct heát (on á veggie grilling pláte, or directly on cleán grill) for 5-6 minutes, until cheese is melted ánd sáuce is bubbling.
- Sprinkle with chives ánd serve with á side sálád.
- To báke:Heát oven to 450°F. Báke for 5-10 minutes, until cheese is bubbly ánd mushrooms áre softened (but not mushy).
Reád More our recipes Peár & Pomegránáte Sálád with Oránge Poppyseed Vináigrette.
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