Enchilada Stuffed Mushrooms
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(8)
Ingredients
6
- 6 Portobello mushrooms
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 clove garlic, minced
- 1 cup frozen corn
- 15 oz black beans, rinsed and drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon lime juice
- 3 tablespoons chopped cilantro
- 1 cup red enchilada sauce
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- Garnish: Cilantro, avocado or guacamole
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Preparation
Step 1
Preheat the oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside. With a spoon, gently scoop out the gills that are inside the Portobello mushrooms. Discard the gills and set the mushrooms aside.
Step 2
In a large skillet, heat the olive oil over medium high heat. Add the onion and red pepper. Sauté until vegetables are tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute. Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, lime juice, and cilantro.
Step 3
Add the enchilada sauce and stir until combined. Stir in ½ cup of the shredded cheese.
Step 4
Divide the enchilada filling between the Portobello mushrooms. Top each mushroom with the remaining shredded cheese.
Step 5
Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely; the cheese will brown quickly. Remove from the oven and garnish with cilantro, avocado or guacamole. Season with salt and pepper. Serve warm.
Step 6
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Chef's notes
The mushrooms are best eaten warm, fresh out of the oven, but they will keep in the refrigerator for up to two days. Let the mushrooms cool completely and then place them in a container.
To reheat, place the mushrooms in the microwave for 60 seconds or until heated through. You can also reheat the mushrooms in the oven. Preheat the oven to 350 degrees F and place the mushrooms on a wire rack and cook until the cheese is melted and mushrooms are warm, about 20 minutes.
