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.
Ingredients
Scale
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
Instructions
- Prepare the barbecue, heating it to a medium-high temperature (around 375-400°F or 190-204°C).
- Carefully remove the dark gills from inside the portobello mushrooms using a small spoon, creating a clean and smooth interior cavity.
- Generously coat the exterior of each mushroom with olive oil, ensuring an even and light layer that will prevent sticking and enhance grilling.
- Whisk the enchilada sauce, salt, and flour in a medium mixing bowl until the mixture is completely smooth and free of any lumpy textures.
- Fill each mushroom cap with approximately of corn kernels and black beans, distributing them evenly across the surface.
- Drizzle the prepared enchilada sauce over the filled mushrooms, allowing it to seep into the ingredients.
- Sprinkle a generous layer of shredded cheese on top of each stuffed mushroom, covering the beans and corn.
- 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.
- 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.
- 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