Enchilada Stuffed Grilled Portobello Mushrooms

If you’re looking for a flavorful, low-carb, and veggie-packed dish, these Enchilada Stuffed Grilled Portobello Mushrooms are a must-try! Juicy portobello mushroom caps are grilled to perfection and filled with a delicious enchilada-inspired mixture of black beans, corn, and melty cheese. They make a perfect meatless main course or a tasty side dish for any meal.

⏱️ 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!