Enchilada-Stuffed Grilled Portobello Mushrooms (GF, V)

Source: Sweet Peas & Saffron | Makes: 4 | Time: 25 min

Changes: used sweet potato nacho "cheese" instead of real cheese.

Ingredients

4 portobello #mushrooms

2 tbsp EVP

½ cup #corn kernels

½ cup black #beans drained and rinsed

1 cup enchilada sauce

¼ tsp salt

1 tbsp gluten-free flour

1 cup nacho cheese sauce

2 tbsp chopped green onion

Instructions

Pre-heat your barbecue to medium-high heat (450F).

Using a small spoon, scoop the gills out of the mushrooms.

Brush mushroom exteriors with olive oil and place on a large plate.

In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.

Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with a dollop of nacho cheese

Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes.