Mushrooms are a great way to mix up your home menu while also keeping your meals flavorful. And they make an excellent compliment to your Mexican dish recipes!
Check out this post to learn how to make these delicious Portobello Mushroom and Spinach Enchiladas and other ways to use this yummy Mexican filling recipe. There are also dessert ideas that work best when serving this dish!
What Goes in Portobello Mushroom and Spinach Enchiladas?
To make your Portobello mushroom recipe, you’ll need to grab a few necessary ingredients on your next grocery trip!
Start by finding 2 large, good-quality portobello mushrooms. You’ll also want a sweet bell pepper of your choice, a lime, and 12 ounces of fresh spinach. Before you leave the produce section, grab any ingredients you’ll want to serve on top of your enchiladas, like avocado, tomato, or lettuce!
In the middle of the store, add a 15-ounce can of black beans to your cart, as well as a 10-count of corn tortillas, and 2 (10 oz) cans of mild enchilada sauce. Be sure to get extra virgin olive oil, minced garlic, chili powder, cumin, onion powder, paprika, and dried cilantro, if your pantry is lacking any of these items.
Round out your shopping trip by swinging through the refrigerated area to grab shredded Mexican cheese, as well as guacamole, sour cream, or salsa, if you plan to add these toppings to your enchiladas.
How to Make Your Portobello Mushroom and Spinach Enchiladas
Are you ready to make your Portobello mushroom recipe? Let’s get started!
First, you’ll need to preheat your oven to 400 degrees.
Next, remove the stems from your mushrooms and wipe them clean with a damp towel. Slice them lengthwise, setting them aside in a bowl.
Grab your colored pepper and slice it into strips, as well. Add these to the bowl.
Rinse your spinach in a colander and set aside.
Now pour enough enchilada sauce to cover the bottom of a 9×13-inch baking dish. Save the remaining sauce for later.
In a large skillet, heat 2 tablespoons of extra virgin olive oil. Add the mushrooms and peppers. Stir and cover with a large lid. Stir the veggies every minute for about 5-6 minutes, or until they are cooked through.
Next, add 2 teaspoons of minced garlic, 2 teaspoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1 teaspoon of cilantro—salt and pepper to taste.
Then add the juice of one lime, the drained and rinsed black beans, and your spinach. Cook another 3-4 minutes, stirring often. Remove from the heat and set aside.
To prepare the corn tortillas, brush both sides of each tortilla with extra virgin olive oil. Place a small skillet over medium heat. Cook both sides of each tortilla for about 30 seconds or until it is lightly browned. Set each on a plate lined with a paper towel to absorb any additional oil.
Now it’s time to assemble! Scoop 2 tablespoons of the mushroom mixture down the center of each tortilla. Sprinkle with cheese.
Roll the tortilla up and place it seam-side down in the baking dish. Repeat with the remaining tortillas until all the tortillas and filling are used.
Finally, pour the remaining enchilada sauce over top of the tortillas.
Sprinkle with your desired amount of cheese.
Bake the dish uncovered for 5-10 minutes, until the cheese is melted. Sprinkle with additional cilantro. Serve with your favorite sides!
Other Ways to Use This Portobello Mushroom Recipe!
This delicious mushroom filling doesn’t just work well in enchiladas. Mix things up by serving this filling in taco shells along with your favorite toppings!
Are you a fan of fajitas? This filling will work great and serve as a fajita filling, as well! Go the extra mile and slice up an onion to add to the skillet. Remember your tomatoes, lettuce, and avocado when serving!
Or turn this yummy portobello mushroom recipe into a burrito by wrapping the mushroom filling, cooked rice, and your favorite toppings inside a flour tortilla. Drizzle some salsa or hot sauce along the middle before wrapping for a blast of flavor!
Add a Dynamic Dessert
If you’re looking for a delicious dessert that adds flavor and another serving of veggies to your supper, then look no further! Our Carrot Cake recipe has gotten rave reviews and isn’t difficult to make. Surprise your friends and family with this delectable dessert!
Hoping for a more traditional Mexican dessert? This simple 5-ingredient Easy Flan recipe is sure to keep your dinner guests happy!
Stick with the theme and make dessert enchiladas! Try this yummy Apple Enchilada Dessert with Caramel Sauce recipe to make it an enchilada night.
For a quick dessert that takes little prep time, try Dessert Tacos! For the shell, simply use frozen waffles. Toast them just enough that they’re cooked but not crispy, so they can easily fold into a “taco” shell! Now fill each with your favorite dessert ingredients! Ice cream, bananas, strawberries, chocolate sauce, hot fudge, caramel, nuts, sprinkles, marshmallows, candy pieces, whipped cream, or whatever your heart desires. And don’t forget the cherries on top!
Make it a Mexican Night With This Portobello Mushroom Recipe!
Are you hungry for a Mexican night? Try this amazing Portobello mushroom recipe and see what your friends and family think. Don’t forget to try using this filling in other Mexican recipes!
Looking for more information about mushrooms? We’ve got you covered over on our Mushroom Page!
- 2 large portobello mushrooms
- 1 sweet bell pepper, any color
- 15-ounce can of black beans, drained and rinsed
- 12 ounces chopped fresh spinach
- Juice of one lime
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cilantro
- Salt and pepper to taste
- 10-count corn tortillas
- 2 (10 oz) cans of mild enchilada sauce
- 2 cups Mexican shredded cheese
- Serve with guacamole, sour cream, salsa, avocado, tomato, lettuce, or your other favorites
- Preheat your oven to 400 degrees.
- Remove the stems from your mushrooms and wipe them clean. Slice them lengthwise, setting them aside. (3-4 min)
- Slice the colored pepper into strips. Set these aside, as well.
- Rinse your spinach in a colander. (3-4 min)
- Pour enough enchilada sauce to cover the bottom of a 9x13-inch baking dish. Save the remaining sauce for later. (2 min)
- In a large skillet, heat the extra virgin olive oil.
- Add the mushrooms and peppers. Stir and cover with a large lid.
- Stir the veggies every minute for about 5-6 minutes, or until they are cooked through. (6 min)
- Next, add the minced garlic, chili powder, cumin, onion powder, paprika, and cilantro—salt and pepper to taste.
- Add the juice of one lime, the drained and rinsed black beans, and your spinach.
- Cook another 3-4 minutes, stirring often. Remove from heat and set aside. (5 min)
- To prepare the corn tortillas, brush both sides of each tortilla with extra virgin olive oil.
- Using a small skillet, place over medium heat. Cook both sides of each tortilla for about 30 seconds or until lightly browned.
- Set on a plate lined with a paper towel to absorb any additional oil. (15 min)
- To assemble, spoon the mushroom mixture down the center of each tortilla.
- Sprinkle with cheese.
- Roll the tortilla up and place it seam-side down in the baking dish. Repeat with remaining tortillas until all tortillas and filling are used. (10 min)
- Pour the remaining enchilada sauce over top of the tortillas. Sprinkle with the desired amount of cheese. (2 min)
- Bake the dish uncovered for 5-10 minutes, until the cheese is melted. Sprinkle with additional cilantro. Serve with your favorite sides! (10 min).
- About the Author
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Laura L. Zimmerman is an author of both indie and traditionally published books. She lives in a tiny rural town in south-central Pennsylvania with her husband, daughters, four adorable kitties, and one energetic puppy!
After earning a BMUS with a Certification in Music Therapy, she decided to homeschool her children. Here she discovered a passion for learning and teaching, which led her to make writing a priority. She currently enjoys reading and writing YA sci-fi and fantasy, as well as middle-grade mysteries.
Having come from a family where cooking wasn’t a priority, she quickly discovered her love of cooking and baking soon after she married. Twenty-three years later it’s still a passion for her as she enjoys creating new recipes for her family and friends. She found her green thumb in the garden soon after her family bought their first house and appreciates the yummy food grown in her own backyard!
Laura can be reached at email@example.com