Meatless Monday: 3-Mushroom enchiladas make a hearty vegetarian feast
There are not one, not two, but three types of mushrooms in this cheesy enchilada.
For a little extra added pizzazz, these enchiladas are made with caramelized onion that is the perfect accent to the wonderful mushroom filling. The filling, made with crimini, white and portobello mushrooms, is so hearty you won't miss the meat at all.
I especially like how fantastic the mushrooms taste with the enchilada sauce and, of course, the melted cheese.
The mushroom and spinach filling is so tender that all you need is a fork to dig in and enjoy.
For leftovers, just warm the enchiladas in the microwave.
Triple mushroom, spinach and caramelized onion enchiladas recipe
Prep time: 15 minutes | Cook time: 55 minutes | Total time: 1 hour 10 minutes
- 1 onion, peeled, cut in half and cut in thin slices
- 3 teaspoons olive oil (for the onion)
- 3 dashes salt (for the onion)
- 7 medium-size crimini mushrooms, cut in 1/4-inch-thick slices
- 7 white mushrooms, cut in 1/4-inch-thick slices
- 2 small- to medium-size portobello mushrooms, cut in half and cut in 1/4-inch-thick slices
- 1 tablespoon olive oil (for the mushrooms)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 4 corn tortillas
- 3 cups enchilada sauce, divided
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped cilantro
- Heat a large skillet on low to medium heat, and add the olive oil.
- Add the onions, and stir.
- Continue stirring occasionally as the onions cook. After about 10 minutes of cooking, add the salt, and stir.
- Continue cooking and occasionally stirring the onions. Let cook until the onions are a translucent brown color (about 30 minutes total time). Remove from the pan, and set aside.
- To the same skillet, with heat on medium, add the olive oil.
- Add the mushrooms, cumin, salt, pepper, garlic powder and chili powder. Stir, and let cook until the mushrooms turn a golden brown color (about 10 minutes). Remove from the heat, and set aside.
- Heat the oven to 350 degrees F.
- To a casserole dish or other shallow ovenproof dish, add 1/2 cup of enchilada sauce.
- Heat 1 tortilla in the microwave for about 25 seconds to make it pliable.
- To the middle of the tortilla, add a row of mushrooms, some cheese and caramelized onion.
- Carefully roll the tortilla, and place it edge side down in the casserole dish with the enchilada sauce. Repeat the process for the remaining tortillas.
- Top the enchiladas with the remaining sauce and the cheese.
- Bake uncovered until the sauce is bubbling and the cheese has melted (about 15 minutes).
- Garnish with cilantro and leftover caramelized onion. Serve right away.