Enchilada Stuffed Grilled Portobello Mushrooms #mushrooms #vegetable

Enchilada Stuffed Grilled Portobello Mushrooms #mushrooms #vegetable

It's that season once more: I need to toss everything and anything on the flame broil. You should?

Aces to utilizing the flame broil: less dishes. You can chip away at your tan while it cooks. Less dishes. You get the chance to wear flip failures. Did I notice? Less dishes.

So perhaps I'm spurred by a solitary, however convincing reason. What's more, these enchilada stuffed portobello mushrooms scarcely make any dishes… only one bowl. The pleasure is all mine!

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

Enchilada Stuffed Grilled Portobello Mushrooms #mushrooms #vegetable

Also try our recipe : ROASTED GARLIC BROCCOLI PARMESAN RISOTTO #vegetarian #broccoli

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.

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