TIP: When buying mushrooms, try to buy them loose (rather than prepacked), and sort through looking for mushrooms with whole, intact caps and a light, springy texture; avoid those that are discolored or dry and spongy.
Visit my TIPS page for more on how to select, clean and store mushrooms.
For this recipe I really wanted to make a "meaty" feeling dish.....without the meat.
To do that, I chose to use portobello mushrooms, which have a dense, steak-like consistency and a robust flavor, white button mushrooms, which also develop a rich and meaty flavor when cooked, and shitake mushrooms, which are dense, chewy and a bit nutty in flavor. The result was a complex, sweet and nutty flavor complimented by the heat of jalapeno, and gooey goodness of melted cheese. (My favorite part --> the crispy cooked cheesey edges....)
Mostly Mushroom Enchiladas
(Makes Approximately 8-10)
6-8 white button mushroom caps, cleaned and chopped
2-3 shitake mushroom caps, cleaned and chopped
1 - 15.25 oz. can Golden, Whole Kernel Corn, drained and rinsed
10-12 grape tomatoes, halved (or quartered, if large)
2 jalapeno peppers, de-seeded and chopped
1 large red pepper, finely chopped
1 yellow onion, finely chopped
6 oz. pepper jack cheese, shredded
1 - 10 oz. can Hot Enchilada Sauce
8-10 corn tortillas (or flour, if preferred)
In a cast iron skillet, first heat a tablespoon of olive oil and saute the onion, peppers, and tomatoes. Continue to cook over a medium heat until the onions and peppers soften, and the onions begin to turn translucent. Transfer this mixture to a mixing bowl with with rinsed kernel corn and set aside.
Add a small amount of olive oil to the skillet again and saute the thinly chopped mushroom pieces over medium heat for about five minutes, or until they release liquid. Then increase the heat to high and continue cooking until the liquid evaporates, about another 8 or so minutes. Remove the mushrooms from the heat at this point and add them to the other filling components. Mix thoroughly.
Now, preheat the oven to 375 degrees and prepare a baking dish (I used one that measured approximately 8 inches x 13 inches) by greasing the bottom and edges with a small amount of olive oil, and then pouring about 1/3 of the can of enchilada sauce into the bottom.
Next, roll up the mushroom filling inside the 8 to 10 corn tortillas and arrange them in the baking dish, topping with the remaining enchilada sauce and then the pepper jack cheese.
Since the filling has already been cooked, the baking time is quite short! Bake for only 15-20 minutes, or until the cheese topping melts, bubbles and begins to brown at the edges. Remove from the heat, let cool about 5 minutes and then serve over rice with sour cream! Enjoy!
Per serving: Approximately 357 calories, 17 g fiber and 18 g protein. Also high in Vitamin A, C and Iron.
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