Mushroom Stuffed Enchilada with a Homemade Sauce
We have been pack from Cabo for a few weeks but am still craving authentic Mexican food. I am doing this challenge at my gym and it's even more strict than Paleo! I think this one will make Rachel happy.
Top with your favorite toppings or my suggested ones below in the description.
PS
I found chopped butternut squash in the freezer section along with the spinach at Publix. What a time saver.
Ingredients
- Coconut oil or Olive oil
- 4 Portobello mushrooms
- 1 pound ground meat (beef, turkey or chicken)
- 1/2 cup sweet potatoes, diiced
- 1/4 cup yellow onion, diced
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon ground corriander
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup baby spinach (fresh or frozen)
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- 1/4 cup coconut oil
- 1/4 cup onion, chopped
- 1 (7 ounce) can tomato paste
- 2 cups low sodium chicken stock
- 1/4 cup chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano, dried
- 1/4 teaspoon kosher salt
Directions
Preheat oven to 350 degrees F.
In a large sauté pan over medium heat add 1 tablespoon of oil. Once hot add in ground meat and cook until brown all the way through; breaking apart into small pieces with a wooden spoon. Drain any excess fat.
In the same pan add in the sweet potatoes and onions. Add in salt, pepper, corriander, cumin and chili powder. Cover and let cook for 10 minutes. Add in spinach and cook for an additional 5 minutes.
(if using frozen vegetables cut the cooking time in half)
While the vegetables are cooking in the pan make your Enchilada Sauce!
In a sauté pan or sauce pot add in coconut oil. Once hot add in onions and cook for about 5 minutes; until soft. Add in tomato paste and use the back of the spoon to press agains the pan. Pour in chicken stock and whisk mixture. Add in chili powder, oregano, cumin and salt. Cover and lower to simmer for about 7 minutes. Remove from heat and let cool then pour into your blender to create a smooth sauce.
Use immediately! If you have remaining sauce store in an sealed container refrigerated for about 1 week.
For the Mushrooms. Using a spoon scrape the inside of the mushroom and take out the stem. Use a paper towel and gently clean. Lay the mushroom on a parchment paper lined baking sheet. Drizzle a little EVOO and sprinkle a little salt.
Divide the mixture into the 4 mushrooms then bake for 25-30 minutes. Top with Enchilada sauce, sliced avocado, fresh herbs, shredded lettuce, sliced black olives, squeeze of fresh lime or you favorite toppings.
Enjoy!