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Enchilada-Stuffed Grilled Portobello Mushrooms Recipe

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Ingredients

4 Portobello mushrooms
2 tablespoons Olive oil
½ cup Corn kernels
½ cup Black beans, drained and rinsed
1 cup Enchilada sauce
¼ teaspoon Salt
1 tablespoon Flour
1 cup Mozzarella or Monterey jack cheese, shredded
2 tablespoons Chives

Enchilada-Stuffed Grilled Portobello Mushrooms Recipe

Directions

Grab this deliciously awesome Enchilada-Stuffed Grilled Portobello Mushrooms Recipe. So grab it now!!



Steps

1
Done

Pre-heat your barbecue to medium-high heat.

2
Done

Using a small spoon, scoop the gills out of the mushrooms.

3
Done

Brush mushroom exteriors with olive oil and place on a large plate.

4
Done

In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.

5
Done

Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.

6
Done

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.

7
Done

To Bake:

Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).

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