Instructions

• Step 1: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for the mushrooms.
• Step 2: Clean the Portobello mushrooms with a damp cloth and remove the stems. Set the caps aside.
• Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
• Step 4: To the skillet, add the frozen corn, black beans, chili powder, cumin, paprika, salt, and black pepper. Stir to combine and cook for about 3-4 minutes until everything is heated through. Remove from heat and add the lime juice and chopped cilantro, mixing well.
• Step 5: Place the Portobello caps in the baking dish, gill side up. Spoon the filling generously into each mushroom cap, packing it in lightly.
• Step 6: Pour the red enchilada sauce evenly over the stuffed mushrooms, ensuring they are well-coated.
• Step 7: Sprinkle half of the shredded cheese over the sauce-covered mushrooms. Then, add the remaining cheese on top for that perfect melted layer.
• Step 8: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
• Step 9: Once out of the oven, garnish your Enchilada Stuffed Mushrooms with fresh cilantro and slices of avocado or a dollop of guacamole. Serve warm and enjoy!