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Homemade Enchilada Stuffed Mushrooms photo

Enchilada Stuffed Mushrooms

These Enchilada Stuffed Mushrooms are a game-changer! A delicious blend of flavors packed into Portobello mushrooms, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Mushrooms:
  • 6 large Portobello mushrooms cleaned and stems removed
  • 1 tablespoon olive oil for sautéing
  • 1 small yellow onion chopped
  • 1 large red bell pepper stemmed, seeded, and chopped
  • 1 clove garlic minced
  • 1 cup frozen corn
  • 15 oz black beans rinsed and drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • to taste Salt and black pepper for seasoning
  • 1 tablespoon lime juice
  • 3 tablespoons cilantro chopped
  • 1 cup red enchilada sauce
  • 1 cup shredded Monterey Jack or cheddar cheese divided
  • Garnish Cilantro, avocado or guacamole

Equipment

  • Large skillet
  • Spoon
  • Baking Dish
  • Measuring cups
  • Knife
  • Cutting board

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 375°F (190°C). Clean the Portobello mushrooms gently with a damp cloth. Remove the stems and scrape out the gills using a spoon to create space for the filling.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until they are soft and translucent, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Step 3: Stir in the frozen corn, black beans, chili powder, cumin, paprika, salt, black pepper, lime juice, and chopped cilantro. Mix well and cook for another 3-4 minutes.
  4. Step 4: Arrange the cleaned Portobello mushrooms in a baking dish, gill side up. Spoon the filling into each mushroom cap, pressing down slightly. Drizzle enchilada sauce over them and sprinkle half of the shredded cheese on top.
  5. Step 5: Cover the dish with aluminum foil and bake for 20 minutes. Remove foil, sprinkle with remaining cheese, and bake for an additional 10 minutes until bubbly and golden.
  6. Step 6: Garnish with additional chopped cilantro and avocado or guacamole. Serve warm and enjoy!

Notes

  • Choose firm, blemish-free mushrooms for the best texture.
  • Do not skip the lime juice; it brightens the flavors.
  • Customize spices to your taste; add more chili powder for extra heat!
  • Let mushrooms sit for a few minutes after baking for better filling consistency.