Enchilada Stuffed Grilled Portobello Mushrooms
These Enchilada Stuffed Grilled Portobello Mushrooms are a must-try if you’re searching for a tasty, low-carb, and vegetable-rich recipe! Perfectly grilled, juicy portobello mushroom caps are stuffed with a delectable blend of black beans, corn, and melted cheese that resembles enchiladas. They are a delicious accompaniment to any meal or the ideal meatless main course.
⏱️ Time Needed:
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
Ingredients:
4 large portobello mushroom caps, stems removed
1 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh or frozen)
1/2 cup enchilada sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 tablespoons chopped fresh cilantro (for garnish)
Olive oil (for brushing)
Instructions:
Prepare the Mushrooms:
Preheat your grill (or oven to 375°F/190°C).
Gently clean the mushroom caps and remove the stems.
Lightly brush the mushroom caps with olive oil and season with salt.
Make the Filling:
In a bowl, mix black beans, corn, enchilada sauce, cumin, chili powder, and garlic powder.
Grill the Mushrooms:
Place the mushrooms cap-side down on the grill and cook for about 5 minutes until slightly tender.
Remove from the grill and place them on a baking sheet or grill-safe pan.
Stuff & Melt:
Fill each mushroom cap with the enchilada mixture.
Top with shredded cheese.
Close the grill lid and cook for another 5-7 minutes until the cheese is melted. (If using an oven, bake for 10-12 minutes).
Garnish & Serve:
Remove from the grill/oven and sprinkle with fresh cilantro.
Serve warm and enjoy!
Tips for the Best Enchilada Stuffed Grilled Portobello Mushrooms
🔹 Choose Large, Firm Mushrooms – Pick portobello mushrooms that are thick and sturdy to hold the filling without collapsing.
🔹 Don’t Skip Pre-Grilling – Grilling or baking the mushrooms before stuffing helps remove excess moisture and prevents sogginess.
🔹 Customize the Filling – Add diced bell peppers, onions, or even cooked quinoa for extra flavor and texture.
🔹 Cheese Options – Use a melty cheese like Monterey Jack, cheddar, or a Mexican blend for the best gooey texture.
🔹 Make it Spicy – Add diced jalapeños or a pinch of cayenne pepper to the filling for extra heat.
🔹 Oven Alternative – If you don’t have a grill, bake the mushrooms at 375°F (190°C) for 10-12 minutes until the cheese is bubbly.
Nutrition (Per Serving – 1 Stuffed Mushroom Cap)
(Estimates vary based on ingredients used)
- Calories: ~180
- Protein: ~9g
- Carbs: ~16g
- Fat: ~9g
- Fiber: ~4g
Frequently Asked Questions – Enchilada Stuffed Grilled Portobello Mushrooms
❓ Can I make these mushrooms in the oven instead of a grill?
Yes! Simply bake them at 375°F (190°C) for 10-12 minutes until the cheese is bubbly and the mushrooms are tender.
❓ How do I prevent the mushrooms from getting too soggy?
- Pre-grill or bake the mushrooms for 5 minutes before stuffing them.
- Avoid overloading them with too much sauce.
- Pat them dry with a paper towel if they release excess moisture.
❓ Can I make these ahead of time?
Yes! You can prepare the filling and pre-cook the mushrooms up to 1 day in advance. When ready to serve, just assemble and cook for a few minutes until heated through.
❓ Are these mushrooms vegan-friendly?
They can be! Just use vegan cheese or nutritional yeast instead of regular cheese. You can also add avocado or cashew crema for extra flavor.
❓ What can I serve with these stuffed mushrooms?
They pair well with a side salad, Mexican rice, or guacamole for a complete meal!