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Enchilada Mushrooms


  • 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 shredded

  • 2 tablespoons chives


  1. Pre-heat your barbecue to medium-high heat.

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

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

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

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

  6. To grill:Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 7-10 minutes, until cheese is melted and sauce is bubbling.

  7. Sprinkle with chives

  8. Enjoy!

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