Enchilada Stuffed Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
262 kcal
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Course
Main Course
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Cuisine
Mexican
Enchilada Stuffed Mushrooms
Description
This recipe begins by cleaning and hollowing the gills from large portobello mushrooms, which serve as sturdy shells. Onions and red peppers are sautéed in olive oil until tender, then combined with corn, rinsed black beans, and a blend of chili powder, cumin, paprika, salt, and pepper for warming seasoning. Lime juice and chopped cilantro brighten the filling before blending in enchilada sauce and part of the shredded cheese.
The filling is spooned into mushroom caps, topped with the remaining cheese, then baked on a wire rack set over a baking sheet to allow even heat circulation. Baking at 400°F melts the cheese and tenderizes the mushrooms. An optional broil adds a golden finish to the cheese topping. The dish offers a contrast between the meaty mushroom texture and the creamy, mildly spicy filling.
Enchilada Stuffed Mushrooms work well as a vegetarian main or side paired with fresh garnishes like cilantro or avocado. They provide a flavorful, vegetable-forward option with satisfying textures and typical enchilada flavor components.
Ingredients
- 6 portobello mushrooms
- 1 tablespoon olive oil
- 1 onion chopped, small, yellow
- 1 red bell pepper stemmed, seeded, and chopped
- 1 clove garlic minced
- 1 cup corn frozen
- 15 oz black beans rinsed and drained
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- salt to taste
- black pepper to taste
- 1 tablespoon lime juice
- 3 tablespoons cilantro chopped
- 1 cup Red Enchilada Sauce
- 1 cup Monterey jack cheese divided, or cheddar cheese, shredded
- cilantro avocado or guacamole, for garnish
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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 462mg | 19% |
| Potassium | 722mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 30mg | 33% |
| Calcium | 166mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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