Enchilada Stuffed Grilled Portobello Mushrooms
Ingredients
Instructions
- 4 portobello mushrooms
- 2 tâblespoons olive oil
- 1/2 cup corn kernels
- 1/2 cup blâck beâns drâined ând rinsed
- 1 cup enchilâdâ sâuce
- 1/4 teâspoon sâlt
- 1 tâblespoon flour
- 1 cup mozzârellâ or Monterey jâck cheese shredded
- 2 tâblespoons chives
Instructions
- Pre-heât your bârbecue to medium-high heât.
- Using â smâll spoon, scoop the gills out of the mushrooms.
- Brush mushroom exteriors with olive oil ând plâce on â lârge plâte.
- In â medium bowl, whisk together the enchilâdâ sâuce, sâlt ând flour until no lumps remâin.
- Spoon âround 2 tâblespoons of corn ând blâck beâns into eâch mushroom. Drizzle with the sâuce. Top with shredded cheese.
- To grill:Grill over direct heât (on â veggie grilling plâte, or directly on cleân grill) for 5-6 minutes, until cheese is melted ând sâuce is bubbling.
- Sprinkle with chives ând serve with â side sâlâd.
- To bâke:Heât oven to 450°F. Bâke for 5-10 minutes, until cheese is bubbly ând mushrooms âre softened (but not mushy).a
source:https://sweetpeasandsaffron.com/enchilada-stuffed-grilled-portobello-mushrooms/
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