Portabella Enchiladas Recipes

PORTOBELLO AND POBLANO ENCHILADAS

Steps:

• Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
• Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
• Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
• Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
• Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
• Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
• Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
• Do ahead
• Sauce can be made 1 day ahead. Cover and chill.

VEGETARIAN PORTABELLA MUSHROOM ENCHILADAS

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• In a large frying pan, heat the olive oil and add the mushrooms, garlic, and onion. Sauté for 4 to 6 minutes, until onions are soft and mushrooms are cooked.
• Add the TVP or mock meat and taco seasoning. Cook for another 2 to 3 minutes.
• Add olives and remove from heat.
• In a hot pan on the stovetop or in the microwave, heat tortillas for a few seconds, just until soft and pliable.
• In a large baking pan or casserole dish, place a thin layer of enchilada sauce , about 2 tablespoons.
• Place about 3 tablespoons of the mushroom and mock meat mixture in the center of a tortilla. Drizzle with about 1 tablespoon of enchilada sauce.
• Wrap and place the enchilada in the prepared dish. Continue wrapping enchiladas until the filling is gone.
• Pour extra enchilada sauce over top of the wrapped enchiladas.
• Bake for 20 to 25 minutes, or until the sauce is bubbly.
• Serve and enjoy!

PORTABELLA ENCHILADAS

Steps:

• In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside.
• In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.
• Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.
• Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.