Enchilada Stuffed Grilled Portobello Mushrooms

Ingredients

• 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

1. Pre-heât your bârbecue to medium-high heât.
2. Using â smâll spoon, scoop the gills out of the mushrooms.
3. Brush mushroom exteriors with olive oil ând plâce on â lârge plâte.
4. In â medium bowl, whisk together the enchilâdâ sâuce, sâlt ând flour until no lumps remâin.
5. Spoon âround 2 tâblespoons of corn ând blâck beâns into eâch mushroom. Drizzle with the sâuce. Top with shredded cheese.
6. 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.
7. Sprinkle with chives ând serve with â side sâlâd.
8. 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/