Ingredients
- 4 ea. large portobello mushrooms
- 8 oz. cooked rotisserie chicken, white meat, shredded
- 1/2 c. canned sweet corn, drained
- 1/2 c. reduced-sodium black beans
- 2 T. green onions, sliced
- Salt and pepper to taste
- 1 c. enchilada sauce
- 1 T. flour
- 1/2 c. Mexican cheese blend
- 1 ea. medium Avocado From Mexico, halved, pitted, peeled, and diced
- 1 ea. large tomato, diced
- 2 T. cilantro, chopped
- 1 T. fresh lime juice
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Instructions
- Pre-heat oven to 375°F (or grill).
- Prepare portobello mushrooms by scooping the inside out of the bottom of the mushroom.
- Spray the outside of each mushroom cap with cooking spray and place on a baking sheet.
- In a large bowl, combine chicken, corn, black beans, and green onions.Season with salt and pepper to taste.
- In a small bowl, whisk together enchilada sauce and flour until there are no lumps.
- Spoon 2 tablespoons of chicken mixture into each mushroom and top with 1-2 teaspoons of enchilada sauce. Top with shredded cheese.
- Bake in oven for 10 minutes until the cheese has melted and mushrooms are softened. Serve topped with avocado, diced tomato, cilantro, and lime juice.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
