One of the things I have really been slacking on is sharing the awesome vegetarian dishes I have collected in the past few years. I think I have only shared the inside out breakfast burritos recipe and the vegan lentil chili recipe so far. However, today is your lucky day since I have decided to share this enchilada stuffed grilled portobello mushrooms recipe with you guys.
When it comes to vegetarian dinner recipes, I like them to be easy to prepare and also have enough protein to cover up for the exclusion of meat. This one hits those two points right on the head and takes less than half an hour to make. The mushrooms can be grilled or baked. Personally I find it easier to do it on the outside grill, but you can probably make it work inside too.
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Here’s What You’ll Need:
- portobello mushrooms
- olive oil
- corn kernels
- black beans
- enchilada sauce
- salt
- flour
- mozzarella or Monterey jack cheese
- chives
- large plate
- brush
- small spoon
- medium bowl
Make sure the grill is turned on and ready before you get started with the ingredients. The mushrooms gills must be removed to allow space for the stuffing. A small spoon will do the job very well. Grab your small brush and cover the outside of each mushroom with olive oil and then leave them on the plate.
The enchilada sauce, flour and salt are whisked together into a nice smooth mixture. When it comes to stuffing the mushrooms, you want the corn and the black beans in each mushroom too. On the grill you know their ready when your sauce starts to bubble and the cheese has melted. The chives can be used as a garnish, but often I leave them out. Serve whilst still hot. Enjoy! 🙂
You can get the full recipe and instructions on the Sweet Peas And Saffron blog, here…
Enchilada Stuffed Portobello Mushrooms Recipe
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