Enchilada Stuffed Mushrooms

I made these for dinner last night and they were sooo good!

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Enchilada Stuffed Mushrooms!

Who would have thought to turn mushrooms in to enchiladas?? I wish I could say me. But unfortunately I found this recipe on Pinterest. You can find the original recipe here.

Pinterest

Aww…I love Pinterest!

Who doesn’t though?!

I can get lost on Pinterest for hours. Can’t you??

But I digress…so these mushrooms are fantastic. Not only do they taste good they are super easy and fast to make. The mushrooms themselves only take 10 minutes to bake in the oven. You can prepare them while the oven is preheating. They come together that fast.

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The recipe makes 4 mushrooms in total. I decided to only cook 2 at a time though. I wasn’t sure how they would hold up since I would only eat 1 a day. They might be just fine but I didn’t want to take any chances.

Start with cleaning out your mushroom caps. Use a small spoon to scrape out the gills and cut off the stem.

I sprayed my mushrooms with Pam and seasoned with salt and pepper the first time. But skipped the Pam the second time. There wasn’t much of a difference. If any.

In a small bowl add corn, black beans and enchilada sauce. I doubled the corn and black beans in my recipe. 1/2 cup each just didn’t seem like enough to me.

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Sweet Peas suggested to add a a tablespoon of flour to the enchilada sauce so that it doesn’t get runny. I followed her suggestion and didn’t have any issues. =)

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Season with salt and pepper then mix together.

Oh and make sure to measure your sauce with a wet measuring cup rather than a dry. I measured first in the dry and then poured in the wet. See how much I would have been cheating myself had I used the dry?

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Divide evenly between the mushrooms.

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Top each with shredded cheese. I think I’ve mastered the tablespoon of cheese. One pinch of cheese measures out to be one tablespoon. At least for me. I’m sure everyone’s pinches are different. I use 2 tablespoons for each mushroom.

Bake in the oven at 450 degrees for 10 minutes. That’s all. The oven is at a high temperature and really you just need to warm everything through and melt the cheese. It doesn’t take long at all.

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This can be your main dish. The mushroom is nice and hearty. I was going to add chicken in mine for some extra protein but decided against. I ate in on the side instead and added a salad.

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The mushroom comes in at 6 points. Add the chicken and salad w/ 1 Tbsp of Green Goddess dressing and this whole plate is only 10 points! Wow!

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Here’s the recipe.

Enchilada Stuffed Mushrooms

  • Servings: 4
  • Print

6 points for each mushroom

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Ingredients:

  • 4 portabella mushroom caps
  • 1 cup black beans, rinsed
  • 1 cup frozen corn
  • 1 cup red enchilada sauce
  • 1 Tbsp flour
  • 1/2 cup shredded cheese
  • salt
  • pepper

Directions:

  1. Preheat oven to 450 degrees.
  2. Clean your mushroom caps including scraping out the gills and removing the stem. Place up on a baking sheet.
  3. Salt and pepper inside the mushroom cap. Use a little EVOO or spray with Pam if you want to. I cooked mine with and without and didn’t notice a difference.
  4. Mix together black beans, corn, enchilada sauce, flour, salt and pepper.
  5. Evenly distribute between mushroom caps.
  6. Top with 2 Tbsp shredded cheese each.
  7. Bake in the oven for 10 minutes or until cheese is melted.
  8. Eat!

I hope that you all enjoy these. Don’t forget to share your pictures!

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