Enchilada Stuffed Portobello Mushroom

Enchilada Stuffed Portobello Mushroom

with Avocado Lime Salad

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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.

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

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


43102 cup

Monterey Jack Cheese, shredded


1 unit

Vegetable Broth Concentrate

24 g

Radish, sliced

1 tbsp

All-Purpose Flour


10 g


1 unit


1 unit


56 g

Spring Mix

Not included in your delivery

1 tbsp


5 tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories626 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate43 g
Sugar10 g
Dietary Fiber11 g
Protein11 g
Cholesterol7 mg
Sodium679 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Garlic Press
8x8" Baking Dish
Small pot
Measuring Cups
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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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.