Quick & Zesty Enchilada-Stuffed Grilled Portobello Mushrooms Recipe

Sizzling summer nights call for a mouthwatering twist on grilled portobello mushrooms stuffed with enchilada magic that’ll have everyone asking for seconds.

These robust mushroom caps become delectable vessels bursting with rich, spicy flavors.

Savory portobello mushrooms create the perfect canvas for a zesty Mexican-inspired filling that dances between smoky and tangy.

Each bite delivers a remarkable blend of earthy mushroom and vibrant enchilada seasonings that’ll make your taste buds sing.

Grilling brings out an incredible depth of flavor, caramelizing the edges and infusing a subtle smokiness into every morsel.

The recipe combines simple ingredients with bold techniques to create a show-stopping dish that effortlessly transitions from backyard barbecue to elegant dinner party.

You won’t be able to resist these irresistible mushrooms that pack a serious flavor punch.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Calories: 284 kcal

Servings: 5

Ingredients for Enchilada-Stuffed Grilled Portobello Mushrooms

• Portobello Mushrooms: Meaty canvas that absorbs flavors brilliantly, choose firm caps with smooth edges and no dark spots.
• Olive Oil: Helps create golden, crispy exterior and prevents sticking to grill.

• Corn: Sweet burst of freshness, select bright yellow kernels for maximum flavor.
• Black Beans: Protein-packed addition, opt for low-sodium canned beans or freshly cooked.
• Enchilada Sauce: Spicy, tangy base that infuses rich southwestern essence, homemade or high-quality store-bought works best.
• Shredded Cheese: Melty connector of flavors, choose blend with cheddar and monterey jack for optimal gooeyness.

• Salt: Enhances overall taste profile, use kosher or sea salt for cleaner flavor.
• Flour: Thickens sauce and helps ingredients bind smoothly.
• Chives: Fresh, oniony garnish that adds bright color and subtle kick, choose bright green, crisp sprigs.

Grilling Tools for Enchilada-Stuffed Portobello Mushrooms

• Barbecue or Oven: Essential for cooking the mushrooms, choose between grilling or baking method.
• Grill Plate or Grill Grates: For grilling method, prevents mushrooms from falling through.
• Medium Bowl: Needed for whisking enchilada sauce and mixing ingredients.
• Small Spoon: Perfect for scooping out mushroom gills.
• Large Plate: Use for preparing and holding mushrooms before cooking.
• Whisk: Helps create smooth enchilada sauce without lumps.
• Brush: For evenly coating mushrooms with olive oil.
• Cheese Grater: If shredding cheese from a block.
• Chives Scissors or Knife: For chopping garnish.

How to Assemble and Grill Enchilada Portobello Mushrooms

• Grill Preparation Warm up your barbecue to a sizzling medium-high temperature, creating the perfect cooking environment for these delectable mushroom delights.
• Mushroom Cleaning Gently remove the dark inner gills from each portobello, creating a clean slate for your flavorful filling.
• Oil Massage Lovingly coat the mushroom exteriors with a light olive oil layer, ensuring a beautiful golden finish and preventing sticking.
• Flavor Explosion Craft a zesty enchilada sauce mixture, whisking until smooth and free of any pesky lumps.
• Stuffing Magic Generously fill each mushroom with a colorful blend of corn and black beans, creating a vibrant vegetarian feast.
• Cheese Crown Sprinkle a generous helping of shredded cheese over the top, letting it melt into every delicious crevice.
• Cooking Options Choose your adventure: Grill for 5-6 minutes until the cheese transforms into a bubbly masterpiece, or bake in a blazing 450°F oven until the mushrooms become tender and inviting.
• Finishing Touch Garnish with fresh chives and serve alongside a crisp side salad for a complete meal that'll make taste buds dance.

Flavor Boosts for Enchilada-Stuffed Grilled Portobellos

• Swap corn and black beans with quinoa, diced bell peppers, or cooked ground turkey for diverse flavor profiles and added protein.
• Experiment with different cheese varieties like pepper jack, cotija, or a Mexican cheese blend to amplify the enchilada-style taste.
• Remove stems completely and use a damp paper towel to clean mushrooms instead of washing to prevent water absorption and maintain texture.
• Try using a cast-iron skillet on the stovetop or air fryer for quick and crispy results when outdoor grilling isn't possible.
• Add diced jalapeños, chipotle peppers, or a dash of hot sauce to the filling for those who enjoy a spicier kick in their stuffed mushrooms.

Serving Up Enchilada-Stuffed Grilled Mushrooms

• Pair with Fresh Side Salad: Toss crisp mixed greens with cherry tomatoes, sliced cucumber, and a zesty lime vinaigrette to complement the rich, smoky flavors of the stuffed portobello mushrooms.
• Garnish with Herbal Freshness: Sprinkle chopped fresh chives or cilantro on top to add a bright, clean burst of flavor that cuts through the cheese and enchilada sauce.
• Create a Protein-Packed Meal: Serve alongside grilled chicken or black bean quinoa for a complete, nutritious dinner that balances the mushroom's meaty texture with additional protein sources.
• Add Cooling Contrast: Dollop a spoonful of cool sour cream or Greek yogurt on the side to balance the warm, spicy enchilada sauce and provide a creamy counterpoint to the grilled mushrooms.

Fridge and Reheat Tips for Enchilada-Stuffed Portobellos

• Store Smartly: Transfer leftover mushrooms to an airtight container, separating layers with parchment paper to prevent sticking and preserve texture.
• Refrigerate Quickly: Cool stuffed mushrooms completely before storing in the refrigerator, keeping them fresh for up to 3 days.
• Reheat Gently: Warm mushrooms in a preheated oven at 350°F for 5-7 minutes to maintain their crispy edges and melted cheese quality.
• Freeze for Later: Wrap individual mushrooms tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month, thawing overnight in the refrigerator before reheating.

Smoky Enchilada-Stuffed Grilled Portobello Mushrooms

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4.8 from 22 reviews

• Total Time: 16 minutes
• Yield: 5 1x

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Description

Hearty portobello mushrooms become delicious enchilada-stuffed grilled portobello mushrooms filled with savory Mexican-inspired ingredients. Melted cheese and spicy sauce create a mouthwatering meal you’ll savor with each satisfying bite.

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Ingredients

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• 4 portobello mushrooms
• ½ cup (120 ml) corn kernels
• ½ cup (120 ml) black beans, drained and rinsed
• 1 cup (240 ml) mozzarella or monterey jack cheese, shredded
• 2 tbsps (30 ml) olive oil
• 1 cup (240 ml) enchilada sauce
• ¼ tsp salt
• 1 tbsp all-purpose flour
• 2 tbsps chives

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Instructions

1. Grill Preparation: Heat barbecue to medium-high temperature (375-400°F), creating an ideal cooking environment for portobello mushrooms.
2. Mushroom Preparation: Delicately remove dark gills from mushroom interiors using a small spoon, creating a pristine cavity for stuffing while ensuring a smooth surface.
3. Surface Treatment: Massage olive oil across mushroom exteriors, establishing a protective barrier that prevents sticking and promotes even grilling.
4. Sauce Creation: Blend enchilada sauce, salt, and flour in a mixing bowl until achieving a silky, uniform consistency without any clumping.
5. Filling and Seasoning: Strategically layer corn kernels and black beans within mushroom cavities, then cascade enchilada sauce over the ingredients, allowing it to penetrate deeply.
6. Cheese Topping: Crown each stuffed mushroom with a lavish blanket of shredded cheese, ensuring complete coverage of the bean and corn mixture.
7. Cooking Process: Grill on a vegetable plate or directly on grates over direct heat for 5-6 minutes, or alternatively bake in a preheated 450°F oven for 5-10 minutes until cheese transforms into a bubbling, golden landscape.
8. Presentation: Adorn with freshly chopped chives and serve alongside a vibrant side salad, completing this elegant culinary creation.

Notes

• Mushroom Prep Tip: Remove the dark gills carefully to create a clean cavity that prevents soggy texture and ensures a perfect filling surface.
• Oil Coating Technique: Apply olive oil evenly to prevent sticking and enhance grilling, creating a beautiful golden-brown exterior with crispy edges.
• Cheese Melting Hack: Use direct heat or high oven temperature to achieve perfectly melted cheese without overcooking the delicate mushroom base.
• Serving Suggestion: Add fresh chives as a final touch to boost both visual appeal and provide a fresh, mild onion-like flavor that complements the rich enchilada filling.

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

Nutrition

• Serving Size: 5
• Calories: 284
• Sugar: 3 g
• Sodium: 297 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 12 g
• Cholesterol: 25 mg