Enchilada Stuffed Grilled Portobello Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled portobello mushroom caps stuffed with corn, black beans, cheese, and enchilada sauce. Hearty, satisfying, and ready in under 25 minutes. A vegetarian dinner that feels substantial.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 portobello mushrooms
- 2 tablespoons olive oil
- 1/2 cup corn kernels
- 1/2 cup black beans (drained and rinsed)
- 1 cup enchilada sauce
- 1/4 teaspoon salt
- 1 tablespoon flour
- 1 cup mozzarella or Monterey jack cheese (shredded)
- 2 tablespoons chives
At a glance
PER SERVING · TIME 21M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6m
- Sodium
- 711mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 216mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 711MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.