Vegetarian Portabella Mushroom Enchiladas Recipe

Recipe By Slurrp

These vegetarian portabella mushroom enchiladas are a delicious and hearty twist on traditional enchiladas. The meaty portabella mushrooms are sautéed with onions and garlic, then rolled up in tortillas and smothered in a flavorful enchilada sauce. Topped with melted cheese and fresh cilantro, these enchiladas are a crowd-pleasing dish that even meat lovers will enjoy.

4.8
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Vegdiet
35minstotal
5minsPrep
30minsCook
35m.total
5m.Prep
30m.Cook
Vegetarian Portabella Mushroom Enchiladas
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Ingredients for Vegetarian Portabella Mushroom Enchiladas Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 Medium Onion, Diced
  • 0.38 cloves Cloves Garlic, Minced
  • 1/2 Portabella Mushrooms, Sliced
  • 1/4 cup Enchilada Sauce
  • 1 Tortillas
  • 1/4 cup Shredded Cheese
  • as needed Fresh Cilantro, For Garnish

Directions: Vegetarian Portabella Mushroom Enchiladas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until onions are translucent.
  • STEP 3.Add sliced portabella mushrooms to the skillet and cook until they release their moisture and become tender.
  • STEP 4.In a separate saucepan, heat enchilada sauce over low heat.
  • STEP 5.Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  • STEP 6.Place a spoonful of the mushroom mixture onto a tortilla, roll it up, and place it seam-side down in the baking dish.
  • STEP 7.Repeat with the remaining tortillas and mushroom mixture.
  • STEP 8.Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
  • STEP 9.Sprinkle shredded cheese over the top of the enchiladas.
  • STEP 10.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • STEP 11.Garnish with fresh cilantro and serve hot.
  • STEP 12.These enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
  • STEP 13.To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes.
  • STEP 14.Serve with sour cream, guacamole, and salsa for a complete meal.

Cooking Tips

  • You can add other vegetables like bell peppers or corn to the mushroom mixture for added flavor and texture.
  • If you prefer a spicier enchilada sauce, you can add some diced jalapenos or a pinch of cayenne pepper.
  • For a healthier option, you can use whole wheat tortillas instead of regular tortillas.
  • Feel free to customize the toppings to your liking, such as adding sliced avocado or chopped tomatoes.

Storage and Serving

  • These enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes.
  • Serve with sour cream, guacamole, and salsa for a complete meal.
Nutrition
value
37
calories per serving
4 g Fat< 1 g Protein< 1 g Carbs1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    12mg
  • Iron
    < 1mg
  • Vitamin A
    130mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    5mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    6mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp