Enchilada Stuffed Portobello Mushrooms
These enchilada stuffed portobello mushrooms make for a simple and a low carb and ketogenic friendly appetizer or main course.
Course
Dessert
,
Main Dish
Servings
Prep Time
4
15
minutes
Cook Time
6
minutes
Servings
Prep Time
4
15
minutes
Cook Time
6
minutes
Ingredients
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
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.
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.
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