5 from 24 votes
Enchilada Stuffed Mushrooms
Enchilada Stuffed Mushrooms use large portobello caps filled with a spiced mix of sautéed onion, red bell pepper, corn, black beans, and enchilada sauce topped with melted Monterey jack cheese. The mushrooms bake until tender, blending savory, slightly smoky, and creamy flavors into a hearty vegetarian appetizer or side.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
262 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 262
% 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.