2 Servings 10 min Cook
4 Mushroom, whole Mushrooms
2 Tbsp Olive Oil
1/2 Cup Corn
1/2 Cup Canned Black Beans
4 Cup Enchilada Sauce
1/4 Tsp Salt
1 Tbsp Wheat Flour
1 Cup, shredded Mozzarella Cheese
2 Tbsp chopped Chives
Pre-heat oven to to 450°F.
Remove stems from the mushrooms.
Using a small spoon, gently scoop the gills out of the mushrooms and discard.
Brush mushroom exteriors with olive oil and place on a large plate.
In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
Spoon around 2 tablespoons of corn and black beans into each mushroom.
Drizzle with the sauce.
Top with shredded cheese.
Bake for 5-10 minutes, until cheese is bubbly and mushrooms are softened (but not mushy).
Sprinkle with chives and serve.