Enchilada-Stuffed Portobellos

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Canned black beans

  Low sodium, drained

  ½ cup or 130g

• Enchilada Sauce

  Red - Kroger

  1 cup or 252g

• Salt

  Table

  ¼ tsp or 2g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Chives

  Raw

  2 tbsp chopped or 6g

Directions

1. Pre-heat oven to to 450°F.
2. Remove stems from the mushrooms. Using a small spoon, gently scoop the gills out of the mushrooms and discard.
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. Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy). Sprinkle with chives and serve.

Similar Foods

• Feta Stuffed Portobello Mushroom
• Portobello Stuffed Mushroom Burger
• Keto Cheesy Burger Stuffed Portobellos