Go Back
enchilada stuffed portobello mushrooms

Enchilada Stuffed Portobello Mushrooms

These enchilada stuffed portobello mushrooms make for a simple and a low carb and ketogenic friendly appetizer or main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4
Course: Dessert, Main Dish
Calories: 383
Ingredients Method

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

Method
 

  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.