Enchilada-Stuffed Portobellos

Ingredients

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Corn

  Sweet, yellow, raw

  ¼ cup or 36g

• Canned black beans

  Low sodium, drained

  ¼ cup or 65g

• Enchilada Sauce

  Red - Kroger

  ½ cup or 126g

• Salt

  Table

  ⅛ tsp or 0.8g

• Wheat flour

  Whole-grain

  ½ tbsp or 4g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Chives

  Raw

  1 tbsp chopped or 3g

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.

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