It's that season once more: I need to toss everything and anything on the flame broil. You should? These barbecued portobello mushrooms are no special case. They are loaded up with corn and beans, enchilada sauce, and bested with cheddar. So bunches of protein! We making the most of our own with a side serving of mixed greens, yet all alone, the mushrooms are very filling!
These folks just need to cook on the grill for 5-6 minutes! The cheddar gets melty, the sauce is bubbly and the mushrooms are *just* cooked through. You don't need them to overcook on the grounds that they breakdown into a heap of mush and the enchilada sauce will get away.
Also try our recipe Sausage Stuffed Portobello Mushrooms
These enchilada-stuffed portobellos are an easy vegetarian dinner recipe that is ready in 25 minutes!
Ingredients
- 4 portobello mushrooms
- 2 tablespoons olive oil
- 1/2 cup corn kernels
- 1/2 cup black beans drained and rinsed
- 1 cup enchilada sauce
- 1/4 teaspoon salt
- 1 tablespoon flour
- 1 cup mozzarella or Monterey jack cheese shredded
- 2 tablespoons chives
Instructions
- Pre-heat your barbecue to medium-high heat.
- Using a small spoon, scoop the gills out of the mushrooms.
- Brush mushroom exteriors with olive oil and place on a large plate.
- In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
- Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
- To grill:Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
- Sprinkle with chives and serve with a side salad.
- To bake:Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).
Read more our recipe : Easy Vegan French Toast
Source : https://bit.ly/2KZqTjP
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