Enchilada Stuffed Grilled Portobello Mushrooms
Enchilada Stuffed Grilled Portobello Mushrooms
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).
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).
0 Response to "Enchilada Stuffed Grilled Portobello Mushrooms"
Post a Comment