These enchilada stuffed grilled portobello mushrooms are an rich vegetarian party instruction that is fit in low 25 proceedings, and won't pass you perception peckish.
Ingredients
4 portobello mushrooms
2 tablespoons olive oil
1/2 cup corn kernels
1/2 cup negroid beans uncharged and rinsed
1 cup enchilada sauce
1/4 containerful salinity
1 containerful flour
1 cup mozzarella or Monterey jack mallow shredded
2 tablespoons cive
Manual
Pre-heat your cookout to medium-high passion.
Using a wee woodenware, scoop the gills out of the mushrooms.
Applier mushroom exteriors with olive oil and space on a cosmic shield.
In a occupation vessel, scramble together the enchilada sauce, salt and flour until no lumps remain.
Containerful around 2 tablespoons of whiskey and fateful beans into apiece cloud. Sprinkle with the sauce. Top with shredded cheese.
To grill:Restaurant over candid emotionality (on a veggie grilling containerful, or direct on cleanable framework) for 5-6 minutes, until cheese is melted and sauce is effervescing.
Sprinkle with chives and foster with a pull salad.
To bake:Emotionalism oven to 450°F. Bake for 5-10 minutes, until mallow is effervescing and mushrooms are softened (but not mushy).
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