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.
Ingredients
Scale
- 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
Instructions
- Grill Preparation: Heat barbecue to medium-high temperature (375-400°F), creating an ideal cooking environment for portobello mushrooms.
- Mushroom Preparation: Delicately remove dark gills from mushroom interiors using a small spoon, creating a pristine cavity for stuffing while ensuring a smooth surface.
- Surface Treatment: Massage olive oil across mushroom exteriors, establishing a protective barrier that prevents sticking and promotes even grilling.
- Sauce Creation: Blend enchilada sauce, salt, and flour in a mixing bowl until achieving a silky, uniform consistency without any clumping.
- 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.
- Cheese Topping: Crown each stuffed mushroom with a lavish blanket of shredded cheese, ensuring complete coverage of the bean and corn mixture.
- 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.
- 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