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!


Thompson Brothers & Company, LLC. © 2013. All rights reserved. Proud partner of PAI www.paimn.org

Patent information:

  US 9,820,612 B2, US 29/582,457 (pending). For use in the method of US 8,741,068 B2. CA 174,294 (pending)

  US 9,820,612 B2, US D664,319.  For use in the method of US 8,741,068 B2

  US 9,820,612 B2, For use in the method of US 8,741,068 B2.

  US 9,820,612 B2, US D664,319, US 62/572,668.  For use in the method of US 8,741,068 B2.  CA 177,126 (pending). 

  EU 004384436-0001/0003.  AU 201716091, 201716092, 201716103.  NZ 423571, 423572 (pending).

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Thompson Brothers & Company, LLC

1270 Helmo Ave North

Oakdale, MN 55128