Enchilada Stuffed Portabellos

by stoked

Ingredients Used:

  • 4 portobello mushrooms
  • 2 tablespoons olive oil
  • 1/2 cup corn kernels
  • 1/2 cup black beans
  • 1 cup enchilada sauce, red or green
  • 1/4 teaspoon salt
  • 1 tablespoon flour
  • 1 cup mozzarella cheese
  • 2 tablespoons green onions

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Prep Time: 20 minutes
Grilling Time: 10 minutes


Step 1
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Gather all ingredients.

Step 2
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In a small mixing bowl add enchilada sauce.

Step 3
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Add flour to enchilada sauce.

Step 4
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Mix the flour and the enchilada sauce.

Step 5
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With a spoon, gently scrape out the gills of the mushroom caps.

Step 6
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Place the caps on onto the grill.

Step 7
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Coat the mushrooms in olive oil.

Step 8
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Sprinkle salt onto the caps.

Step 9
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Evenly spread 1/2 cup corn between the four caps.

Step 10
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Do the same as the previous step except with your 1/2 cup black beans.

Step 11
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Pour enchilada sauce directly onto the portobello caps.

Step 12
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Sprinkle and coat with mozzarella cheese. Turn grill on to high a cook for 10 minutes and make sure all cheese is melted.

Step 13
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Add some green onions to the top when the are finished cooking, and serve while hot!