The Ultimate Enchilada-Stuffed Grilled Portobello Mushrooms Recipe

Enchilada-stuffed grilled portobello mushrooms offer a tantalizing twist on traditional Mexican-inspired cuisine.

These robust, meaty fungi elevate into a delectable canvas for bold, zesty flavors.

Hearty and satisfying, portobellos provide a rich, earthy base that absorbs spices and seasonings beautifully.

The substantial mushroom caps create a perfect vessel for classic enchilada ingredients, elevating a simple side dish into a memorable main course.

Vegetarians and meat-lovers alike will appreciate the depth of flavor and substantial texture these mushrooms bring to the table.

Grilling adds a smoky dimension that complements the spicy, cheesy filling, creating a mouthwatering experience that feels both indulgent and wholesome.

Prepare to be impressed by this innovative culinary creation that reimagines comfort food with a nutritious, plant-based approach.

Enchilada-Stuffed Grilled Portobello Mushrooms That Hit the Spot

• Savor Gourmet Vegetarian Delight: These portobello mushrooms transform a classic enchilada into a smoky, grilled masterpiece that packs incredible flavor without meat.
• Enjoy Foolproof Cooking Method: The recipe offers flexible cooking options – grill or bake – making it perfect for outdoor cookouts or quick indoor meals with minimal kitchen skills required.
• Celebrate Nutrient-Packed Simplicity: Stuffed with protein-rich black beans and corn, topped with melted cheese, these mushrooms deliver a balanced, colorful meal in under 15 minutes that feels indulgent yet healthy.

Ingredients for Enchilada-Stuffed Mushrooms

Main Ingredients:

Portobello Mushrooms: Large, meaty mushrooms perfect for stuffing with a robust texture and great for grilling or baking. Choose fresh, firm mushrooms without dark spots or wrinkles.

Corn, Black Beans: Classic Southwestern-style filling that provides protein, texture, and authentic flavor. Fresh or canned both work well for convenience.

Cheese and Sauce Ingredients:

Shredded Cheese: Melty topping that adds richness and helps bind the filling. A Mexican blend or sharp cheddar works best for maximum flavor.

Enchilada Sauce: Spicy, tangy sauce that brings authentic Mexican-inspired taste to the dish. Homemade or store-bought sauce both provide great results.

Seasoning and Preparation Ingredients:

Olive Oil: Helps create a crisp exterior and prevents mushrooms from sticking to the grill. Use extra virgin for best flavor.

Salt, Flour: Essential for thickening the sauce and enhancing overall seasoning. All-purpose flour works perfectly for creating smooth sauce consistency.

Chives: Fresh herb garnish that adds a light, oniony freshness to the finished dish. Optional but recommended for extra flavor.

Grilling Instructions for Stuffed Portobellos

Step 1: Prepare the Grill

Heat the barbecue to medium-high heat, creating the perfect cooking environment for your mushroom dish.

Step 2: Clean Mushroom Caps

Using a small spoon, carefully remove the dark gills from inside the portobello mushrooms, creating a clean surface for stuffing.

Step 3: Coat Mushrooms with Oil

Gently brush the exterior of each mushroom with olive oil, ensuring a light, even coating that will help prevent sticking and enhance flavor.

Step 4: Create Enchilada Sauce

• Enchilada sauce
• Salt
• Flour

Mix thoroughly until the mixture is smooth with no lumps remaining.

Step 5: Stuff Mushroom Caps

• Corn kernels
• Black beans

Drizzle the prepared enchilada sauce over the stuffed mushrooms and sprinkle generously with shredded cheese.

Step 6: Grill the Mushrooms

Cook the stuffed mushrooms using one of two methods:

• Place on a veggie grilling plate or directly on the grill
• Cook over direct heat for 5-6 minutes
• Look for melted cheese and bubbling sauce as indicators of doneness

• Preheat oven to 450°F
• Bake for 5-10 minutes
• Watch for bubbly cheese and softened (but not mushy) mushrooms

Step 7: Garnish and Serve

Sprinkle fresh chives over the top for added flavor and color. Serve alongside a crisp side salad for a complete and satisfying meal.

Tips for Holding in All That Filling

• Clean Carefully: Gently remove mushroom gills with a small spoon to create more space for delicious fillings without tearing the mushroom cap.
• Oil Evenly: Brush olive oil thoroughly on mushroom exteriors to prevent sticking and enhance grilling performance.
• Check Cheese Melt: Watch cheese closely during grilling to achieve perfect bubbling without burning.
• Control Heat: Maintain medium-high grill temperature to ensure even cooking and prevent mushrooms from becoming soggy.
• Customize Fillings: Experiment with different cheeses, beans, or additional vegetables to personalize your stuffed mushrooms while keeping the basic enchilada-inspired structure.

How to Store Grilled Stuffed Mushrooms the Right Way

• Store Leftovers
• Refrigerate enchilada-stuffed portobello mushrooms in an airtight container within 2 hours of cooking. Consume stored leftovers within 3-4 days for optimal freshness and taste. Cover the container with a tight-fitting lid to prevent moisture loss and preserve flavor.
• Reheat Method 1 – Oven
• Preheat oven to 350°F. Place mushrooms on a baking sheet lined with parchment paper. Warm for 8-10 minutes until heated through, checking midway to prevent overcooking. Sprinkle extra cheese on top for added moisture if desired.
• Reheat Method 2 – Microwave
• Place mushrooms on a microwave-safe plate. Heat on medium power for 1-2 minutes, stopping halfway to rotate and ensure even warming.

Pairing Suggestions for Enchilada-Stuffed Portobellos

• Pair with Crisp Citrus Margarita: Complement the rich, savory enchilada-stuffed mushrooms with a zesty margarita featuring fresh lime juice and a salted rim. The bright, tangy cocktail cuts through the cheese's richness and enhances the earthy mushroom flavor.
• Serve Alongside Fresh Southwestern Slaw: Create a crunchy, vibrant side slaw with cabbage, cilantro, jalapeños, and a lime-cumin dressing. This refreshing accompaniment adds texture and balances the mushrooms' intense, spicy profile.
• Match with Cool Avocado Crema: Whip up a smooth avocado crema with Greek yogurt, lime juice, and fresh herbs. This creamy, cooling sauce provides a silky contrast to the grilled mushrooms' robust enchilada-style filling.
• Recommend Light Mexican Lager: Choose a crisp, light Mexican beer like Modelo Especial or Pacifico. The beer's clean, mild flavor perfectly complements the smoky, spicy notes of the grilled portobello dish without overpowering its delicate ingredients.

Flavorful Variations to Spice Them Up

• Southwestern Stuffed Peppers: Replace portobello mushrooms with bell peppers, keeping the enchilada sauce and bean filling intact. Roast peppers on the grill or in the oven for a vibrant, colorful alternative.
• Quinoa Enchilada Boats: Swap black beans with cooked quinoa, adding extra protein and nutty flavor. Use the same enchilada sauce and cheese topping for a wholesome grain-based version.
• Zucchini Enchilada Rounds: Cut zucchini into thick rounds, scoop out centers, and fill with corn, black beans, and enchilada sauce. Grill or bake until tender, creating a light summer-inspired dish.
• Smoky Eggplant Enchilada Stacks: Use thick eggplant slices instead of mushrooms, layering with enchilada sauce, beans, and cheese. Grill or bake for a rich, Mediterranean-inspired take on the original recipe.

Enchilada-Stuffed Grilled Portobello Mushrooms Recipe

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4.8 from 40 reviews

• Total Time: 16 minutes
• Yield: 4 1x

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Description

Mexican-inspired Enchilada-Stuffed Grilled Portobello Mushrooms deliver a savory symphony of smoky, spicy flavors. Meaty portobello caps cradle zesty enchilada filling, promising a delightful culinary experience you won’t soon forget.

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Ingredients

Scale 1x2x3x

Vegetables and Mushrooms:

• 4 portobello mushrooms
• ½ cup corn kernels

Proteins and Cheese:

• ½ cup black beans, drained and rinsed
• 1 cup mozzarella or Monterey jack cheese, shredded

Seasonings and Liquids:

• 2 tablespoons olive oil
• 1 cup enchilada sauce
• ¼ teaspoon salt
• 1 tablespoon all-purpose flour
• 2 tablespoons chives

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Instructions

1. Prepare the barbecue, heating it to a medium-high temperature (around 375-400°F or 190-204°C).
2. Carefully remove the dark gills from inside the portobello mushrooms using a small spoon, creating a clean and smooth interior cavity.
3. Generously coat the exterior of each mushroom with olive oil, ensuring an even and light layer that will prevent sticking and enhance grilling.
4. Whisk the enchilada sauce, salt, and flour in a medium mixing bowl until the mixture is completely smooth and free of any lumpy textures.
5. Fill each mushroom cap with approximately of corn kernels and black beans, distributing them evenly across the surface.
6. Drizzle the prepared enchilada sauce over the filled mushrooms, allowing it to seep into the ingredients.
7. Sprinkle a generous layer of shredded cheese on top of each stuffed mushroom, covering the beans and corn.
8. For grilling: Place the mushrooms on a vegetable grilling plate or directly on the grill grates over direct heat. Cook for 5-6 minutes until the cheese melts completely and the sauce begins to bubble.
9. For oven baking: Preheat the oven to 450°F (232°C). Bake the mushrooms for 5-10 minutes until the cheese becomes bubbly and the mushrooms soften without becoming mushy.
10. Garnish with freshly chopped chives and serve alongside a crisp side salad for a complete meal.

Notes

• Grill or bake these stuffed mushrooms for a quick, flavor-packed vegetarian meal that transforms ordinary portobello caps into a zesty, southwestern-inspired dish.
• Removing the mushroom gills helps prevent excess moisture and ensures a firmer, more concentrated texture during cooking.
• Olive oil brushing creates a perfect grilling surface, helping the mushrooms develop a beautiful char and preventing sticking.
• Whisking the enchilada sauce with flour eliminates lumps and creates a smooth, evenly distributed coating for maximum flavor.
• Choose a veggie grilling plate or direct grill method to achieve those perfect grill marks and prevent smaller ingredients from falling through the grates.
• Serve immediately with a fresh side salad to balance the rich, cheesy mushroom caps and add a crisp, light element to the meal.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 255 kcal
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 30 mg