Enchilada Stuffed Grilled Portobello Mushrooms

Professionals to utilizing the flame broil: less dishes. You can take a shot at your tan while it cooks. Less dishes. You get the chance to wear flip lemon. Did I notice? Less dishes.

So perhaps I'm persuaded by a particular, however enticing reason. Furthermore, these enchilada stuffed portobello mushrooms scarcely make any dishes… only one bowl.

These enchilada stuffed flame broiled portobello mushrooms are a simple vegan supper formula that is prepared in less than 25 minutes, and won't abandon you feeling hungry.

These flame broiled portobello mushrooms are no exemption. They are loaded up with corn and beans, enchilada sauce, and finished with cheddar. So bunches of protein! We making the most of our own with a side plate of mixed greens, yet all alone, the mushrooms are very filling!

These folks just need to cook on the grill for 5-6 minutes! The cheddar gets melty, the sauce is bubbly and the mushrooms are *just* cooked through. You don't need them to overcook in light of the fact that they breakdown into a heap of mush and the enchilada sauce will get away.

Also try our recipe Vegan Stuffed Mushrooms

These enchilada-stuffed portobellos are an easy vegetarian dinner recipe that is ready in 25 minutes!

Ingredients

4 portobello mushrooms
2 tablespoons olive oil
1/2 cup corn kernels
1/2 cup black beans drained and rinsed
1 cup enchilada sauce
1/4 teaspoon salt
1 tablespoon flour
1 cup mozzarella or Monterey jack cheese shredded
2 tablespoons chives

Instructions

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.
To grill:
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.
To bake:
Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).