Enchilada Stuffed Portobello Mushroom
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Enchilada Stuffed Portobello Mushroom

Enchilada Stuffed Portobello Mushroom

with Avocado Lime Salad

Roasted Portobello adds umami depth, veggies and fresh lime make it fresh and bright. You'll love the textures and flavours of these super easy Stuffed Portobello Enchiladas.

Allergens:
Sulphites
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

2 unit

Portobello Mushroom

190 g

Red Bell Pepper

113 g

Corn Kernels

56 g

Red Onion, chopped

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

43102 cup

Monterey Jack Cheese, shredded

(Contains Milk)

1 unit

Vegetable Broth Concentrate

24 g

Radish, sliced

1 tbsp

All-Purpose Flour

(Contains Wheat)

10 g

Garlic

1 unit

Lime

1 unit

Avocado

56 g

Spring Mix

Not included in your delivery

1 tbsp

Sugar*

5 tsp

Oil*

2 tbsp

Salt*

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Nutrition Values

Energy (kJ)0 kJ
Calories626 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate43 g
Sugar10 g
Dietary Fiber11 g
Protein11 g
Cholesterol7 mg
Sodium679 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Spoons
Garlic Press
8x8" Baking Dish
Small pot
Whisk
Measuring Cups
Large Non-Stick Pan
Large Bowl

Instructions

1 ROAST MUSHROOMS
1

Preheat your oven to 450°F (to roast the mushrooms). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Pull stems off of mushroom caps. Brush inside and outside of mushroom caps with 1 tsp oil. Season with salt and pepper. In an 8x8-inch baking dish, arrange caps top-side up. Bake in the middle of the oven until mushrooms are juicy and fork-tender, 10-12 min. Meanwhile, mince or grate garlic. Core, then cut pepper into 1/2-inch cubes.

2 MAKE SAUCE
2

Heat a small pot over medium heat. When pot is hot, add 2 tbsp oil and sprinkle over flour. Whisk together until a thick paste forms. Add 1/2 tbsp enchilada spice blend, 1/2 pkg broth concentrate and 1/2 cup water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low. Cook, whisking often, until sauce is slightly thickened, 1-2 min. Remove from heat.

3 COOK VEGGIES
3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the peppers, onions and remaining enchilada spice blend. Cook, stirring occasionally, until the onions have softened and peppers are tender-crisp, 3-4 min. Add the corn and garlic. Cook, stirring occasionally, until the garlic is fragrant, 1-2 min.

4 STUFF MUSHROOMS
4

When the mushroom caps are tender, flip them over to cap-side down. Spoon the pepper-onion mixture into each of the caps. Spoon over the enchilada sauce and top with the cheese. Spoon any remaining pepper-onion mixture into the bottom of the baking dish. Return stuffed mushroom caps to the middle of the oven, and roast until until cheese melts, 2-3 min. (TIP: Keep your eye on them so they don’t burn!)

5 MAKE SALAD
5

Meanwhile, juice the lime. Peel and cut the avocado into 1/2- inch cubes. In a large bowl, whisk 1 tbsp lime juice, 1 tsp sugar and 2 tbsp oil. Add the spring mix, avocado and radish. Toss to coat. Season with salt and pepper.

6 FINISH AND SERVE
6

Divide the stuffed mushroom caps and avocado lime salad between plates.