Enchilada-Stüffed Grilled Portobello Müshrooms

Ingredients

• 4 portobello müshrooms
• 2 tablespoons olive oil
• 1/2 cüp corn kernels
• 1/2 cüp black beans drained and rinsed
• 1 cüp enchilada saüce
• 1/4 teaspoon salt
• 1 tablespoon floür
• 1 cüp mozzarella or Monterey jack cheese shredded
• 2 tablespoons chives

Instrüctions

1. Pre-heat yoür barbecüe to mediüm-high heat.
2. üsing a small spoon, scoop the gills oüt of the müshrooms.
3. Brüsh müshroom exteriors with olive oil and place on a large plate.
4. In a mediüm bowl, whisk together the enchilada saüce, salt and floür üntil no lümps remain.
5. Spoon aroünd 2 tablespoons of corn and black beans into each müshroom. Drizzle with the saüce. Top with shredded cheese.
6. To grill:Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minütes, üntil cheese is melted and saüce is bübbling.
7. Sprinkle with chives and serve with a side salad.
8. To bake:Heat oven to 450°F. Bake for 5-10 minütes, üntil cheese is bübbly and müshrooms are softened (büt not müshy).

Notes
Canadians: I was able to find Casa Fiesta enchilada saüce in my neighborhood Co-op grocery store, büt if yoü are ünable to find it, I've üsed this recipe to make it from scratch in the past.

source: sweetpeasandsaffron.com

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