Instructions

• Preheat oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and set aside.
• Wipe the Portobello mushrooms clean with a damp cloth. Use a spoon to gently scoop out and discard the gills (remove stems if large). Pat mushrooms dry and place them cavity-side up on the prepared wire rack.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Add the chopped onion and chopped red bell pepper to the skillet. Sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.
• Add the minced garlic and cook, stirring, for 1 minute.
• Stir in the frozen corn, rinsed and drained black beans, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, salt and black pepper to taste, 1 tablespoon lime juice, and 3 tablespoons chopped cilantro. Cook until everything is heated through, about 2–3 minutes.
• Add 1 cup red enchilada sauce to the skillet and stir until the filling is evenly coated. Stir in 1/2 cup of the shredded cheese.
• Taste the filling and adjust salt and pepper if needed.
• Divide the enchilada filling evenly among the 6 mushroom caps, spooning it into each cavity.
• Sprinkle the remaining 1/2 cup shredded cheese evenly over the top of the filled mushrooms.
• Bake on the wire rack for 20–25 minutes, until the mushrooms are tender and the cheese is melted. For browned cheese, place under the broiler for up to 1 minute—watch closely so the cheese does not burn.
• Remove from the oven, garnish with additional cilantro and avocado or guacamole as desired, season with more salt and pepper if needed, and serve warm.