Enchilada-Stuffed Portobellos

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Canned black beans

  Low sodium, drained

  ½ cup or 130g

• Enchilada Sauce

  Red - Kroger

  1 cup or 252g

• Salt

  Table

  ¼ tsp or 2g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Chives

  Raw

  2 tbsp chopped or 6g

Directions

1. Preheat the oven to 450°F.
2. Remove the stems from the mushrooms and gently scoop out the gills with a small spoon. Discard the gills.
3. Brush the exteriors of the mushrooms with olive oil and place them on a large plate.
4. In a medium bowl, whisk together the enchilada sauce, salt, and flour until smooth.
5. Fill each mushroom with about 2 tablespoons of corn and black beans, drizzle with the sauce, and top with shredded cheese.
6. Bake for 5-10 minutes until the cheese is bubbly and the mushrooms are softened but not mushy. Garnish with chopped chives and serve.