Ingredients
Equipment
Method
Stepwise Method:
- 1. Preheat 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. 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. 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. 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. Sprinkle half of the shredded cheese over the mushrooms. This will help create a lovely, gooey top as they bake.
- 6. 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. 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.
Notes
- For extra spice, consider adding diced jalapeños to the filling.
- Feel free to substitute black beans with pinto or kidney beans.
- The filling can be made a day ahead and stored in the refrigerator.