Chicken-Stuffed Portobello Mushroom
Portobello mushrooms stuffed with cheesy chicken enchilada filling and finished with avocado make a delicious and hearty meal.
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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
- pepper
- 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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