Enchilada Stuffed Portobello Mushrooms
These enchilada stuffed portobello mushrooms make for a simple and a low carb and ketogenic friendly appetizer or main course.
Servings Prep Time
4 15minutes
Cook Time
6minutes
Servings Prep Time
4 15minutes
Cook Time
6minutes
Instructions
  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. 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.
  7. Sprinkle with chives and serve with a side salad.
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