Enchilada Stuffed Grilled Portobello Mushrooms #food

Enchilada Stuffed Grilled Portobello Mushrooms #food

Enchilada Stuffed Grilled Portobello Mushrooms 

These enchilada stuffed flame broiled portobello mushrooms are a simple veggie lover supper formula that is prepared in less than 25 minutes, and won't abandon you feeling hungry. 

It's that season once more: I need to toss everything and anything on the flame broil. You should? 

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 roused by a particular, yet influential reason. What's more, these enchilada stuffed portobello mushrooms scarcely make any dishes… only one bowl. You're welcome!I am so upbeat since Ben (otherwise known as Mr. Meat eater) has not been setting up a battle with regards to veggie lover formulas of late. Presumably in light of the fact that I in every case in every case ALWAYS ensure there is a lot of protein to keep us full. There is nothing more regrettable than inclination hungry an hour after supper, correct? 

These flame broiled portobello mushrooms are no special case. They are loaded up with corn and beans, enchilada sauce, and beat 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!

Enchilada Stuffed Grilled Portobello Mushrooms #food

Also try our recipe :
  • 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

Instructions : 
  1. Pre-heat your barbecue to medium-high heat.
  2. Using a small spoon, scoop the gills out of the mushrooms.
  3. Brush mushroom exteriors with olive oil and place on a large plate.
  4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
  5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
  6. 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.
  7. Sprinkle with chives and serve with a side salad.
  8. To bake:Heat oven to 450°F. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).

source : bit.ly/2KZqTjP

Post a Comment