Ingredients

• 4 portobello mushrooms, cleaned
• 1 cn fire-roasted tomatoes
• 1/2 C corn
• 1/2 C black beans, drained
• 1 C enchilada sauce
• 1 T flour
• 4 oz goat cheese
• 4 T black olives, sliced
• 8 T yogurt-lime crema
• 2 T chives, chopped

Instructions

1. Whisk together the flour and 1/2 of the enchilada sauce, then mix in the tomatoes, corn and beans. Stuff the mushrooms with the mixture, drizzle with more sauce, then top with the cheese.
2. Roast at 450 for 5-10 minutes, until the cheese is bubbly and the mushrooms are soft but not mushy. Alternatively, coat the mushrooms with oil and grill over direct heat.
3. Plate, garnish with the olives, crema and chives, and serve.

Adapted from sweetpeasandsaffron.com

Contributed by: Skip