Enchilada-Stuffed Portobellos

Enchilada-Stuffed Portobellos Healthy Recipe

2 Servings 10 min Cook

Macros/Serving: 452 Calories
Tags:vegetarian |


4 Mushroom, whole Mushrooms
2 Tbsp Olive Oil
1/2 Cup Corn
1/2 Cup Canned Black Beans
4 Cup Enchilada Sauce
1/4 Tsp Salt
1 Tbsp Wheat Flour
1 Cup, shredded Mozzarella Cheese
2 Tbsp chopped Chives


Pre-heat oven to to 450°F.

Remove stems from the mushrooms.

Using a small spoon, gently scoop the gills out of the mushrooms and discard.

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.

Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).

Sprinkle with chives and serve.