Professionals to utilizing the flame broil: less dishes. You can chip away at your tan while it cooks. Less dishes. You get the opportunity to wear flip failures. Did I notice? Less dishes.
So perhaps I'm persuaded by a particular, yet exceptionally enticing reason. What's more, these enchilada stuffed portobello mushrooms scarcely make any dishes… only one bowl. The pleasure is all mine!
These barbecued portobello mushrooms are no special case. They are loaded up with corn and beans, enchilada sauce, and bested with cheddar. So loads of protein! We making the most of our own with a side plate of mixed greens, however all alone, the mushrooms are very filling!
I got the plan to make these mushrooms when I was glancing back at this Grilled Mushroom Appetizer with Bruschetta and Goat Cheese. It made me consider all the delectable things you can stuff in a mushroom top. What's more, enchilada flavors sounded beautiful darn immaculate.
- 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 Southern Fried Shrimp Po' Boy #healthyfood #dietketo
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