I’m so taking a break from summer cook-outs and heavy dinner parties. (Do I really have a choice? It’s fall – wink.) I feel the need to go meatless just to take a break from it all. Now Meatless Monday has a new friend. It’s called Portobello Enchilada. This is a vegetarian-friendly recipe but hearty and delicious for any meat lover to enjoy. Trust me, I know. I rarely enjoy meatless meals. However, I was super excited to try this recipes.
The wholesomeness of the portobello mushrooms make an excellent meat substitute. It holds flavor and large enough to make one serving per portobello. I paired the portobellos with red beans, corn and cheese to make a hearty enchilada. This portion makes a substantial meal and then some.
Large portobello mushrooms
canned sweet corn kernels, drained
cooked red beans, drained
1 tablespoon cilantro, chopped
shredded Mexican cheese blend
1. Preheat oven to 350 degrees.
2. Clean portobello mushrooms by brushing off the dirt. Layer corn, red beans, enchilada sauce and cheese on the portobello mushroom.
3. Bake for 10 minutes or until the cheese is melted and slightly toasted.
4. Sprinkle on cilantro.
5. Serve immediately.
If you are wondering if the portobello enchilada tastes as great as it looks then I can tell you yes. Try it today and you will see for yourself.
Enjoy Meatless Mondays!