don’t you love it when you find the perfect dish that is super easy and worthy enough to be put on repeat! I have been making these stuffed portabellos non-stop and stephen loves them as a side to his steak or whatever meat he’s eating. for me, they’re plenty filling enough as a main dish, especially since I added ground veggie sausage to the mix.
I love using field roast veggie sausage, just slice it into pieces and throw it in a mini food processor and voila, ground veggie goodness. field roast is so flavorful, no need to add seasoning.
don’t these look so so sooo good…
another reason that I love this recipe: I save the leftover corn/black bean mix and the sauce in little tupperwares and there’s enough left to stuff another four portabellos the next week!
-4 portobello mushrooms
-2 T olive oil
-½ c. corn kernels
-½ c. black beans, drained and rinsed
-1 c. enchilada sauce
-¼ t. salt
-1 T. flour
-1 c. mozzarella or monterey jack cheese, shredded
-1 field roast veggie sausage link, ground
1. pre-heat your grill to medium-high heat or your oven to 450 degrees.
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 1 tablespoon of veggie sausage and 1 tablespoon of corn and black beans into each mushroom. drizzle with the sauce.
6. top with shredded cheese.
7. grill for 5-6 minutes or bake for 5-10 minutes, until cheese is melty and bubbly!
this recipe makes enough topping for 8 portabellos, be sure to save your extra topping to make another batch.
recipe adapted from sweet peas and saffron