These enchilada stuffed grilled mushrooms are an easy and healthy way to switch up your grilling routine. They are also extremely versatile! You can adjust the ingredients to accomodate vegetarian, vegan, and omnivore diets.
Ingredients
6 oz Portobello Mushroom Caps
1 tbsp Avocado Oil
Sea Salt & Black Pepper (to taste)
1/3 cup Corn
1/3 cup Black Beans (cooked)
1/3 cup Enchilada Sauce
2 oz Cheddar Cheese (shredded)
1 tsp Chives (optional, chopped)
Instructions
- Preheat the grill to medium-high.
- Rub the mushrooms with oil and season all over with salt and pepper.
- Place the mushroom caps on a grill plate or basket. Spoon the corn and beans into the mushroom caps and top with enchilada sauce. Add cheese on top.
- Transfer the grill plate or basket to the barbecue and grill for six to seven minutes or until the mushrooms are slightly softened and the cheese is bubbling.
- Divide the mushrooms evenly between plates and top with chives. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to two days.
- Make it Vegan: Use plant-based cheese or omit cheese.
- Add Protein: Add your choice of protein such as ground beef/turkey, shredded chicken, or crumbled tofu.
- More Flavor: Add jalapeno. Top with guacamole, salsa, and/or sour cream.
- No Grill Basket: Grill directly on the grates. Careful not to overstuff the mushrooms to avoid dripping.