Looking for a delicious, hearty vegetarian dish that’s bursting with flavor? These Enchilada Stuffed Grilled Portobello Mushrooms are the perfect solution! Packed with black beans, corn, and a zesty enchilada sauce, these mushrooms are not only satisfying but also incredibly easy to prepare. With gooey melted cheese on top and a garnish of fresh chives, this dish is a great option for a healthy lunch, dinner, or even as a side dish for gatherings. Fire up your grill or stovetop and enjoy this tasty fusion of Mexican-inspired flavors and wholesome ingredients.
Ingredients
- 4 large portobello mushrooms
- 2 tablespoons olive oil
- ½ cup diced bell peppers (any color)
- ½ cup black beans (drained and rinsed)
- 1 cup enchilada sauce
- ¼ teaspoon salt
- 1 tablespoon flour
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped chives (for garnish)
Instructions
- Prepare the Mushrooms: Preheat your grill (or oven to 375°F/190°C if baking). Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and gills to create space for the filling.
- Season and Grill the Mushrooms: Brush both sides of the mushrooms with olive oil and sprinkle with a pinch of salt. Place the mushrooms gill-side up on the grill (or baking sheet if using the oven) and cook for 5-7 minutes until they start to soften.
- Prepare the Filling: In a medium bowl, mix the corn, black beans, enchilada sauce, salt, and flour. Stir until well combined. The flour will help thicken the filling slightly.
- Stuff the Mushrooms: Evenly distribute the enchilada filling between the four portobello mushrooms, spooning it into the mushroom caps. Top each mushroom with shredded mozzarella or Monterey Jack cheese.
- Grill or Bake the Mushrooms: Return the stuffed mushrooms to the grill (or place them in the preheated oven) and cook for another 8-10 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
- Garnish and Serve: Remove the mushrooms from the heat and garnish with freshly chopped chives. Serve hot, and enjoy these flavorful enchilada-stuffed mushrooms as a main course or a hearty side!
Conclusion
These Enchilada Stuffed Grilled Portobello Mushrooms are a savory, cheesy, and satisfying vegetarian dish that’s both healthy and flavorful. With the rich taste of enchilada sauce, tender black beans, and sweet corn, all topped with gooey melted cheese, this dish is perfect for any meal. Whether you’re grilling for a summer BBQ or baking indoors, these stuffed mushrooms are guaranteed to impress!
Enchilada Stuffed Grilled Portobello Mushrooms: A Flavor-Packed Vegetarian Delight
Ingredients
- 4 large portobello mushrooms
- 2 tablespoons olive oil
- ½ cup diced bell peppers any color
- ½ cup black beans drained and rinsed
- 1 cup enchilada sauce
- ¼ teaspoon salt
- 1 tablespoon flour
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 tablespoons chopped chives for garnish
Instructions
- Prepare the Mushrooms: Preheat your grill (or oven to 375°F/190°C if baking). Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and gills to create space for the filling.
- Season and Grill the Mushrooms: Brush both sides of the mushrooms with olive oil and sprinkle with a pinch of salt. Place the mushrooms gill-side up on the grill (or baking sheet if using the oven) and cook for 5-7 minutes until they start to soften.
- Prepare the Filling: In a medium bowl, mix the corn, black beans, enchilada sauce, salt, and flour. Stir until well combined. The flour will help thicken the filling slightly.
- Stuff the Mushrooms: Evenly distribute the enchilada filling between the four portobello mushrooms, spooning it into the mushroom caps. Top each mushroom with shredded mozzarella or Monterey Jack cheese.
- Grill or Bake the Mushrooms: Return the stuffed mushrooms to the grill (or place them in the preheated oven) and cook for another 8-10 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
- Garnish and Serve: Remove the mushrooms from the heat and garnish with freshly chopped chives. Serve hot, and enjoy these flavorful enchilada-stuffed mushrooms as a main course or a hearty side!