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
How would you rate this recipe?
Preparation
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.