Enchilada Stuffed Grilled Portobello Mushrooms



Ingredients


  1. 4 portobello mushrooms
  2. 2 tablespoons olive oil
  3. 1/2 cup corn kernels
  4. 1/2 cup black beans drained and rinsed
  5. 1 cup enchilada sauce
  6. 1/4 teaspoon salt
  7. 1 tablespoon flour
  8. 1 cup mozzarella or Monterey jack cheese shredded
  9. 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.

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