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.
/ serving 2 people
/ serving 2 people
Red Bell Pepper
Red Onion, chopped
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
Vegetable Broth Concentrate
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.