Enchilada Mushrooms

Ingredients

• 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 shredded

• 2 tablespoons chives

Instructions

1. Pre-heat your barbecue to medium-high heat.

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

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

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

5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.

6. To grill:Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 7-10 minutes, until cheese is melted and sauce is bubbling.

7. Sprinkle with chives

8. Enjoy!