Enchilada Stuffed Grilled Portobello Mushrooms

• Ingredients

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• 4 portobello mushrooms
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• 2 tablespoons olive oil
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• 1/2 cup corn kernels
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• 1/2 cup black beans drained and rinsed
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• 1 cup enchilada sauce
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• 1/4 teaspoon salt
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• 1 tablespoon flour
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• 1 cup mozzarella or Monterey jack cheese shredded
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2 tablespoons chives

• Instructions

  Pre-heat your barbecue to medium-high heat.
  employing a little spoon, scoop the gills out of the mushrooms.
  Brush mushroom exteriors with vegetable oil and place on an oversized plate.
  in a very medium bowl, whisk along the dish sauce, salt and flour till no lumps stay.
  Spoon around two tablespoons of corn and black beans into every mushroom. Drizzle with the sauce. high with chopped cheese.
  To grill:Grill over direct heat (on a green goods cookery plate, or directly on clean grill) for 5-6 minutes, till cheese is liquid and sauce is effervescent.
  Sprinkle with chives and serve with a facet dish.
  To bake:Heat kitchen appliance to 450°F. Bake for 5-10 minutes, till cheese is bubbly and mushrooms square measure softened (but not mushy).