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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Bell Pepper
Red Onion, chopped
Enchilada Spice Blend
Monterey Jack Cheese, shredded
Vegetable Broth Concentrate
Not included in your delivery
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.
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.
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.
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!)
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.
Divide the stuffed mushroom caps and avocado lime salad between plates.