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+ servings

Enchilada Stuffed Mushrooms

Enchilada Stuffed Mushrooms-portobello mushrooms filled with black beans, corn, bell pepper, enchilada sauce, and cheese. The entire family will love this quick and easy vegetarian meal.

Recipe from Two Peas & Their Pod

5 from 3 votes

Ingredients
  

  • 6 Portobello mushrooms
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1 clove garlic, minced
  • 1 cup frozen corn
  • 15 oz black beans, rinsed and drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 tablespoon lime juice
  • 3 tablespoons chopped cilantro
  • 1 cup red enchilada sauce
  • 1 cup shredded Monterey Jack or cheddar cheese, divided
  • Garnish: Cilantro, avocado or guacamole

Instructions
 

  • Preheat the oven to 400 degrees F. Set a wire rack on a rimmed baking sheet and set aside. With a spoon, gently scoop out the gills that are inside the Portobello mushrooms. Discard the gills and set the mushrooms aside.
  • In a large skillet, heat the olive oil over medium high heat. Add the onion and red pepper. Sauté until vegetables are tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute. Stir in the corn, black beans, chili powder, cumin, paprika, salt, pepper, lime juice, and cilantro.
  • Add the enchilada sauce and stir until combined. Stir in ½ cup of the shredded cheese.
  • Divide the enchilada filling between the Portobello mushrooms. Top each mushroom remaining shredded cheese.
  • Place the mushrooms on the wire rack and bake for 20-25 minutes or until the cheese is melted and mushrooms are tender. If you want to brown the cheese on the top, put the pan under the broiler for 1 minute. Make sure you watch the mushrooms closely; the cheese will brown quickly. Remove from the oven and garnish with cilantro, avocado or guacamole. Season with salt and pepper. Serve warm.

Nutrition

Calories: 262kcal, Carbohydrates: 34g, Protein: 15g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 462mg, Potassium: 722mg, Fiber: 10g, Sugar: 7g, Vitamin A: 1178IU, Vitamin C: 30mg, Calcium: 166mg, Iron: 3mg