You know me and my enchiladas... any port in a storm, right? Well, try this version, made inside Portobello Mushrooms!
Ingredients list
4 Portobello Mushrooms
2 tablespoons Olive Oil
1/2 cup Corn Kernels
1/2 cup Black Beans (drained and rinsed)
1 cup Enchilada Sauce (+ more for serving)
1 cup Shredded Cheese (of your choice)
Preheat oven to 350°.
Using a small spoon, scoop the gills out of the mushrooms. Also, remove the stems.
Brush mushroom exteriors with Olive Oil.
Place gill side up on a baking sheet large enough to hold all the mushrooms.
Bake for 8 minutes.
Meanwhile, combine Corn and Black Beans.
Remove mushrooms from oven.
Stuff w/ approximately 1/4 of the Corn/Bean mixture.
Carefully pour Enchilada sauce over the mixture and into the mushroom to fill empty space.
Top with cheese.
Bake for 10 additional minutes until the sauce is bubbly and the cheese is melted.
I served mine with Spanish rice and a southwest side salad.
