Enchilada stuffed portobello mushrooms make for a simple and a low carb and keto friendly appetizer or main course. It’s surprising to think about when and why we eat carbs. Often they are used to hold our food together and rarely they are the main attraction. Portobello mushrooms have been a tasty low-carb substitution for meals we used to make with rice or pasta.
Fried, baked, or barbecued – the temperature and cooking times are all similar. The beauty of this recipe? You can kick up the spice with some hot sauce or calm the zest with sour cream.
As an appetizer for the family or if you’re hosting a dinner party, try placing all of the condiments on the table and let your friends and family build their own Portobello Mushrooms.
Ketogenic Tip: Black beans are a carbohydrate macro issue, try substituting with carrots or peppers. It will reduce the carb impact on your macros.
Pro Tip: use smaller mushroom caps with this recipe to turn this it into a perfect party appetizer.
| Prep Time | 15 minutes |
| Cook Time | 6 minutes |
| Servings |
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- 4 portobello mushrooms
- 2 tbsp olive oil
- 1/2 cup corn kernels
- 1/4 cup black beans, drained and rinsed
- 1 cup enchilada sauce
- 1/4 tsp salt
- 1 tbsp flour
- 1 cup mozzarella or Monterey jack cheese, shredded
- 2 tbsp chives
Ingredients
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- 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.
- Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
- Sprinkle with chives and serve with a side salad.