Vegetarian Enchilada-Stuffed Mushrooms

Vegetarian Enchilada-Stuffed Mushrooms

Quick and easy vegetarian enchiladas with plenty of flavor and nutrients!
Prep Time20 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: baked, beans, bell peppers, corn, enchiladas, mushrooms, vegetarian
Servings: 2
Author: Justin Waldrop


  • 2 Portobello Mushrooms large
  • 2 tbsp Olive Oil
  • 1/2 Green Bell Pepper chopped
  • 1/2 Red Bell Pepper chopped
  • 1/2 Purple Onion chopped
  • 1 cup Corn Kernels
  • 1 can Black Beans no salt added, drained
  • 1 tbsp Taco Seasoning lower sodium if available
  • 1 cup Enchilada Sauce
  • 1/4 tsp Salt
  • 1 tbsp Flour
  • 2 cups Monterey Jack Cheese shredded
  • 1 tbsp Chives chopped


  • Preheat oven to 450° with rack placed in the middle.
  • Scoop gills out of portobello mushrooms using small spoon.
  • Heat olive oil in a non-stick skillet over medium-high heat.
  • Add corn, bell peppers, onion, black beans and taco seasoning to skillet.
  • Place mushroom caps on greased pan and fill with vegetable mix.
  • Top with evenly divided enchilada sauce between each cap without overfilling.
  • Sprinkle shredded cheese evenly across the top of the sauce and vegetable mixture.
  • Bake until cheese and sauce are bubbling.
  • Top with chopped chives and serve.

Leave a Reply