Friday, August 25, 2017

southwestern stuffed portabellos

don't you love it when you find the perfect dish that is super easy and worthy enough to be put on repeat! I have been making these stuffed portabellos non-stop and stephen loves them as a side to his steak or whatever meat he's eating. for me, they're plenty filling enough as a main dish, especially since I added ground veggie sausage to the mix.



I love using field roast veggie sausage, just slice it into pieces and throw it in a mini food processor and voila, ground veggie goodness. field roast is so flavorful, no need to add seasoning.




don't these look so so sooo good...


another reason that I love this recipe: I save the leftover corn/black bean mix and the sauce in little tupperwares and there's enough left to stuff another four portabellos the next week!


ingredients:

-4 portobello mushrooms
-2 T olive oil
-½ c. corn kernels
-½ c. black beans, drained and rinsed
-1 c. enchilada sauce
-¼ t. salt
-1 T. flour
-1 c. mozzarella or monterey jack cheese, shredded
-1 field roast veggie sausage link, ground

instructions:

1. pre-heat your grill to medium-high heat or your oven to 450 degrees.

2. using a small spoon, scoop the gills out of the mushrooms.

3. brush mushroom exteriors with olive oil and place on a large plate.

4. in a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.

5. spoon around 1 tablespoon of veggie sausage and 1 tablespoon of corn and black beans into each mushroom. drizzle with the sauce. 

6. top with shredded cheese.

7. grill for 5-6 minutes or bake for 5-10 minutes, until cheese is melty and bubbly!

this recipe makes enough topping for 8 portabellos, be sure to save your extra topping to make another batch.

recipe adapted from sweet peas and saffron

5 comments:

  1. These look and sound so good! I'm a huge fan of anything with a Southwestern flair, so I'd definitely want to give these a try!

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    Replies
    1. they are so easy and you can really stuff them with whatever you like!

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  2. I love portobellos!! I'd eat them every day. These look so good, and right up my alley. My husband isn't the biggest fan of mushrooms, but I think if I cover his in cheese he will go for it, haha!

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    Replies
    1. same! I can't understand people who don't like mushrooms, I feel bad for them ;)

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  3. Looks so delicious! My fiancé makes a dish like this but instead of portabello mushrooms, we use just regular chips. The mushrooms are way more healthier though. We'll probably transition to this sort of recipe instead!

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