Enchilada Stuffed Grilled Portobello Mushrooms

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

1. Pre-heat your barbecue to medium-high heat.
2. Using a small spoon, scoop the gills out of the mushrooms.
3. Brush mushroom exteriors with olive oil and place on a large plate.
4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
6. 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.
7. Sprinkle with chives and serve with a side salad.
8. To bake:Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).

https://sweetpeasandsaffron.com/enchilada-stuffed-grilled-portobello-mushrooms/

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