Enchilada-Stuffed Portobella Mushrooms

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Enchilada-Stuffed Portobella Mushrooms

Enchilada stuffed grilled portobello mushrooms are an easy and delicious way to get more plant based foods and filled with fiber! These can be baked or grilled.


  • 4 Portobello mushrooms
  • 1 Tbsp olive oil
  • 1/2 cup white corn
  • 1/2 cup black beans, rinsed and drained
  • 3/4 cup enchilada sauce
  • 1/4 tsp salt
  • 3/4 cup mozzarella cheese, shredded
  • 2 Tbsp chives - optional


  • Preheat oven on 450 degrees F or grill on medium-high.
  • Scoop gills out of mushrooms.
  • Brush bottom of mushrooms with olive oil.
  • In a medium bowl, whisk the enchilada sauce and salt.
  • Mix corn and black beans with enchilada sauce.
  • Scoop bean, corn, and enchilada sauce and place in the mushrooms.
  • Top with shredded cheese.
  • Bake or Grill for 5 - 10 minutes or until cheese and sauce is bubbling.
  • Sprinkle with chives.
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