Fajita Veggie Stuffed Portabello Mushrooms with Gluten Free Enchilada Sauce Recipe

Mexican Veggie Stuffed Portabello Mushrooms

Yesterday I was really craving green chile enchilada sauce...but there wasn't a single jar or can of gluten free enchilada sauce at the store :( So decided to make my own sauce...and then I decided what food to put it on. Since cheese enchiladas would be my usual choice, I knew I had to get creative.

And so resulted Fajita Veggie Stuffed Portabello Mushrooms with Gluten Free Green Enchilada Sauce. This vegn/vegetarian/dairy free/gluten gree/sugar free/and you get the point meal was packed with colorful veggies and awesome flavor. It seriously looked like a fiesta exploded onto the drying rack.
So here's the whole enchilada...portabello mushroom enchilada that is....

Fajita Vegge Stuffed Portabello Mushrooms with Gluten Free Green Enchilada Sauce Recipe (FVSPMGFES for short)

All of the colorful ingredients cleaned and drying

Ingredients
4 large portabello mushrooms
1/2 onion sliced and halved
3-4 cloves of garlic minced
1 green bell pepper cut into 1" strips
1 red or orange bell pepper cut into 1"strips
1 poblano pepper cut into strips
1/2 serrano pepper sliced thinly (WASH YOUR HANDS WITH SOAP after handling and DO NOT touch your eyes or sensitive body parts until you do so!)
1 tomato diced
Spices (cumin, cayenne pepper, salt, pepper, and i tossed in a "Mexican Seasoning" spice blend that had those ingredients plus onion powder and garlic powers)
Jar of green chili salsa - the salsa I used was made of up tomatillos, green chilis, jalapeno pepper and other spices. Make sure the salsa you buy is gluten free, and check for similar ingredients as all green salsas are not made equally
2 tbs gf flour (I used brown rice flour)

First things first, prep all you veggies. To prep the portabello mushrooms, scrub them with a brush and wipe them clean. Then pop off the stems (if there is a lot of stem you can cut some of it up and add it to your veggies), then gently scoop out the brown "gills" to form bowls. Lightly brush the tops of the mushrooms with olive oil. Preheat oven to 350 and set the mushrooms aside on a baking pan, top side down.

The thick sauce helped bring the dish together

In a large skillet, heat a couple tablespoons of water (or oil) over medium high heat. Saute the onion and garlic until softened. Then add in the peppers. After about 5 minutes, add in the spices and tomatoes and reduce heat to medium or medium low depending on your stove.

Put your mushrooms in the oven for about 10 minutes while your veggies saute and absorb the flavors of the spices. Heat your salsa in a small saucepan and stir the gluten free flour in well. Heat on medium low, stirring often while the sauce thickens.

After 10 minutes, take out your portabello mushrooms and fill them with the fajita style veggies and top with your gluten free green enchilada sauce. Place back in the oven for about 10 more minutes. This should feed 4 regular people or me and one Brian. (Just kidding, we actually had 1 serving left over).

Brian's double portion with the corn salsa on the side

Even though I thought these were super delicious, my favorite part of the meal was actually our side dish of Sweet 'n Spicy Raw Corn Salsa. I prepared this first and let all the flavors infuse while I made the rest of dinner. It was so good that when Brian asked if there was seconds, I actually put my foot down for the first time and said, "No i am saving the rest for my lunch because I made it and I want to enjoy it again." (Usually Brian makes sure all the leftovers go in his belly or in his lunch the next day).

No margaritas with this dinner but I did enjoy this with a refreshing Bard's Tale gluten free beer! Arriba!

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