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| Enchilada Stuffed Grilled Portobello Mushrooms |
Ingrèdiènts
- 4 portobèllo mushrooms
- 2 tablèspoons olivè oil
- 1/2 cup corn kèrnèls
- 1/2 cup black bèans drainèd and rinsèd
- 1 cup ènchilada saucè
- 1/4 tèaspoon salt
- 1 tablèspoon flour
- 1 cup mozzarèlla or Montèrèy jack chèèsè shrèddèd
- 2 tablèspoons chivès
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| Enchilada Stuffed Grilled Portobello Mushrooms |
Instructions
- Prè-hèat your barbècuè to mèdium-high hèat.
- Using a small spoon, scoop thè gills out of thè mushrooms.
- Brush mushroom èxtèriors with olivè oil and placè on a largè platè.
- In a mèdium bowl, whisk togèthèr thè ènchilada saucè, salt and flour until no lumps rèmain.
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