Enchilada-Stuffed Portobello Mushrooms

Other, Vegetarian

Enchilada-Stuffed Portobello Mushrooms, close-up

Adapted from sweetpeasandsaffron.com

After successfully completing my second year of college (two more to go!), I visited my parents for ten glorious days. Having access to a spacious kitchen and having more flexibility with what I could cook, I had to take advantage of my time there. There was one thing I was craving: mushrooms. Thankfully, my parents did not complain about my excessive use of mushrooms. One thing I wanted to try were these stuffed portobello mushrooms. They were exquisite and super easy to make!

Yields 2-4 servings

Ingredients:

  • 4 portobello mushrooms
  • 2 tablespoons olive oil
  • ½ cup corn kernels
  • ½ cup black beans, drained and rinsed
  • 1 cup tomato puré
  • 1 cup shredded mozzarella cheese
  • Paprika, to taste
  • Pepper, to taste
  • Oregano, to taste

Enchilada-Stuffed Portobello Mushrooms

Directions:

  1. Preheat the oven to 375F. Line a baking sheet with parchment paper and set aside.
  2. Using a small spoon, scoop the gills out of the mushrooms. Place the mushrooms upside down on the prepared baking sheet. Brush the mushrooms with the olive oil. Bake in the preheated oven for 10-15 minutes until tender.
  3. Remove the mushrooms from the oven. Spoon about 2 tablespoons each of corn and black beans into each mushroom. Drizzle with the tomato puré. Top with the shredded cheese.
  4. Bake for 10-15 more minutes in the preheated oven until the heated through ad the cheese is melted.

Comments:I made several adjustments from the original recipe. The most blatant difference is that these are not grilled. The original recipe says to scoop the gills out of the mushrooms, brush the exterior with olive oil, stuff the mushrooms with the filling and grill for 5-6 minutes over medium-high heat on the barbecue. Barbecuing is a skill I haven’t mastered; that’s why I baked the mushrooms first, stuffed them and heated them again. This does require a little more cooking time, unfortunately, and the mushrooms do shrink quite a bit. Feel free to grill them, though; you’ll probably be able to use more filling too. Another difference between my version and the original recipe is that I used tomato puré instead of enchilada sauce. At home we usually do not buy ready-made sauces and I personally prefer to use plain tomato puré when a recipe calls for a sauce; you can do as you wish. If serving four, I highly recommend preparing a side dish as this is quite a light (though delicious meal). Like I said before, if you choose to grill the mushrooms you may be able to use more filling and make the mushrooms more hearty. By themselves, they can easily serve two people. Delicious, easy and quick!

Enchilada-Stuffed Portobello Mushrooms, plato

 

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