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Enchilada Stuffed Grilled Portobello Mushrooms


  • 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

Enchilada Stuffed Grilled Portobello Mushrooms


  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

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