Experts to utilizing the flame broil: less dishes. You can take a shot at your tan while it cooks. Less dishes. You get the opportunity to wear flip lemon. Did I notice? Less dishes.
So perhaps I'm persuaded by a particular, however extremely convincing reason. What's more, these enchilada stuffed portobello mushrooms scarcely make any dishes… only one bowl. The pleasure is all mine!
These flame broiled portobello mushrooms are no special case. They are loaded up with corn and beans, enchilada sauce, and finished with cheddar. So bunches of protein! We making the most of our own with a side serving of mixed greens, yet all alone, the mushrooms are very filling!
- 4 portobello mushrooms
- 2 tablespoons olive oil
- 1/2 cup corn kernels
- 1/2 cup black beans drained and rinsed
- 1 cup enchilada sauce
- 1/4 teaspoon salt
- 1 tablespoon flour
- 1 cup mozzarella or Monterey jack cheese shredded
- 2 tablespoons chives
- 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.
- To grill: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.
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