Name: Enchilada Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 large Portobello mushrooms; 1 tablespoon Olive oil (for sautéing); 1 medium Yellow onion (chopped finely); 1 medium Red bell pepper (chopped); 2 cloves Garlic (minced); 1 cup Frozen corn; 1 can Black beans (drained and rinsed); 1 teaspoon Chili powder; 1 teaspoon Cumin; 1 teaspoon Paprika; 1 tablespoon Lime juice; 1/4 cup Cilantro (chopped); 1 cup Red enchilada sauce; 1 cup Monterey Jack or cheddar cheese (shredded)

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If you’re looking to impress at your next dinner party or simply want a deliciously satisfying meal, look no further than these Enchilada Stuffed Mushrooms. With their hearty filling and savory flavors, they’re sure to become a staple in your recipe repertoire. These delightful Portobello mushrooms are filled with a colorful medley of ingredients that come together beautifully, making them not only a feast for the taste buds but also for the eyes.

Why It Deserves a Spot

Enchilada Stuffed Mushrooms are not just another appetizer; they are a celebration of flavors and textures. The combination of tender mushrooms and a spicy, cheesy filling makes every bite a delight. They are versatile enough to serve as an appetizer, a side dish, or even a main course, particularly for those looking for a meatless option. Plus, they come together quickly, making them perfect for busy weeknights or last-minute gatherings.

Ingredient Notes

Portobello mushrooms: These large, meaty mushrooms serve as the perfect vessel for your enchilada filling.
Olive oil: Used for sautéing the vegetables, giving a rich flavor.
Yellow onion: Chopped finely, it adds sweetness and depth to the filling.
Red bell pepper: For a touch of sweetness and color, enhancing the overall appeal.
Garlic: Freshly minced for a robust flavor.
Frozen corn: Sweet and tender, it adds a nice crunch.
Black beans: A great source of protein and fiber, they make the filling hearty.
Spices (chili powder, cumin, paprika): These spices bring warmth and complexity to the dish.
Lime juice: A splash of acidity that brightens the flavors.
Cilantro: Fresh herbs that add a burst of freshness.
Red enchilada sauce: This ties the whole dish together with its rich and spicy flavor.
Monterey Jack or cheddar cheese: For that gooey, melty topping that everyone loves.
Garnish: Avocado or guacamole and extra cilantro for finishing touches.

Equipment at a Glance

Large skillet: For sautéing the filling ingredients.
Baking dish: To bake the stuffed mushrooms in the oven.
Spatula: For mixing and handling the filling.
Measuring cups and spoons: To ensure accurate ingredient amounts.
Knife and cutting board: For chopping vegetables.

Stepwise Method: Enchilada Stuffed Mushrooms

1. Prepare the Mushrooms

Start by preheating your oven to 375°F (190°C). Clean the Portobello mushrooms with a damp cloth and remove the stems. Use a spoon to gently scrape out the gills, making room for the filling. Brush both sides with olive oil and set aside.

2. Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing for about 3-4 minutes until the vegetables become tender. Add the minced garlic and cook for an additional minute until fragrant.

3. Add the Filling Ingredients

To the skillet, add in the frozen corn, black beans, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine, allowing the mixture to cook for about 5 minutes until everything is heated through. Remove from heat, then stir in the lime juice and chopped cilantro.

4. Assemble the Mushrooms

In a baking dish, spread half of the red enchilada sauce on the bottom. Take each Portobello mushroom cap and generously fill it with the vegetable and bean mixture. Drizzle the remaining enchilada sauce over the stuffed mushrooms.

5. Add Cheese

Sprinkle half of the shredded cheese over the mushrooms. This will help create a lovely, gooey top as they bake.

6. Bake

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve

Once out of the oven, let the mushrooms cool for a few minutes. Garnish with additional cilantro and serve with sliced avocado or guacamole on the side for a creamy finish.

Smart Substitutions

For a spicier kick, add diced jalapeños to the filling mixture.
Swap out black beans for pinto beans or kidney beans, depending on your preference.
Use quinoa or rice instead of black beans for a different texture.
For a vegan version, replace the cheese with a plant-based alternative.
If you don’t have enchilada sauce, you can use salsa or homemade tomato sauce with spices.

Errors to Dodge

Overcooking the mushrooms can lead to a soggy texture. Keep an eye on them while baking.
Don’t skip the step of scraping out the gills; this allows for more filling and better flavor absorption.
Be careful with seasoning; taste the filling before adding too much salt or spice, as the enchilada sauce can be salty.
Allow the stuffed mushrooms to rest for a few minutes after baking to avoid burns from the hot cheese.

Store, Freeze & Reheat

These Enchilada Stuffed Mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the stuffed mushrooms in a single layer on a baking sheet until they are firm, then transfer them to a freezer bag. They can be frozen for up to 2 months. To reheat, bake directly from frozen at 375°F (190°C) for about 25-30 minutes, or until heated through.

FAQ

Can I use other types of mushrooms for this recipe?

Yes, while Portobello mushrooms are ideal due to their size, you can also use larger Cremini or even smaller button mushrooms. Just adjust the cooking time accordingly.

Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just assemble and bake the mushrooms when you’re ready to serve.

What can I serve with Enchilada Stuffed Mushrooms?

These stuffed mushrooms pair well with a fresh salad, Mexican rice, or a side of guacamole and tortilla chips for a complete meal.

How spicy are these stuffed mushrooms?

The spiciness can be adjusted based on your preference. The recipe calls for mild spices, but you can easily add more chili powder or fresh jalapeños for a kick.

The Last Word

Enchilada Stuffed Mushrooms are a delightful twist on traditional enchiladas, providing all the flavor with a fraction of the carbs. The combination of textures—from the meaty mushrooms to the creamy cheese and crunchy corn—creates a dish that is both satisfying and nutritious. Whether for a casual dinner or entertaining guests, these stuffed mushrooms are bound to be a hit. Enjoy the vibrant flavors and the easy preparation, and don’t be surprised if this becomes your new go-to recipe!