Posts Tagged ‘Latin’

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling


1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)


Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Mushroom Steak Fajitas (Foodservice portion)

Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.

Yield: 24 servings

Serving size: 2 fajitas


  • 4 1/2 pounds (3/4-inch thick) sirloin or other boneless steak
  • 6 tablespoons no-salt fiesta lime seasoning (like Mrs. Dash), divided
  • 1 tablespoon olive oil
  • 3 1/2 pounds sliced cremini mushrooms (about 18 cups)
  • 6 medium green bell peppers, sliced into strips
  • 6 medium red bell peppers, sliced into strips
  • 6 medium yellow bell peppers or white onions, sliced into strips
  • 48 (6-inch) whole wheat tortillas
  • 6 medium tomatoes, diced
  • 2 pounds shredded iceberg lettuce (about 12 cups)
  • 1 ½ cups non-fat sour cream


1. Slice beef across the grain into ¼-inch strips. Place in a bowl with 3 Tbsp. fiesta lime seasoning; toss to coat.  Place mushrooms, peppers, and onion and remaining 4 Tbsp. fiesta lime seasoning in a large bowl; toss to coat.

2. Heat oil on hot flattop griddle or large sauté pan. Add beef strips. Cook about 5-6 minutes. Remove and keep warm in hotel pan. Cook vegetables on griddle until just tender, about 5-8 minutes.  Add to beef.

3. Serve 1/2 cup beef mixture topped with 1/4 cup lettuce and 1 1/2 teaspoons sour cream rolled into each tortilla.

Nutrition Facts:

Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Family portion

Mushroom Steak Fajitas

Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.

Yield: 4 servings

Serving size: 2 fajitas


12 oz sirloin or other boneless steak, about ¾-inch thick
1 tablespoon no-salt fiesta lime seasonsing (Like Mrs. Dash), divided
1 tablespoon olive oil
3 cups sliced crimini mushrooms
1 mediuym green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 medium yellow or white onion, sliced into strips
8- 6-inch whole wheat tortillas
1 medium tomato, diced
2 cups shredded iceberg lettuce
4 tablespoons non-fat sour cream


Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.

Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.

Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.

Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

Nutrition Facts:

Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g

Foodservice portion

Mushroom Bulgogi Tacos

Meaty mushrooms make these Asian-fusion vegetarian tacos a great meal for any time of day.

Yield: 4 tacos

Serving size: 1 taco


Bulgogi Marinade (recipe follows)
8 oz. white button mushrooms, halved
2 teaspoons canola oil
4 (6-inch) flour tortillas, warm
Quick Kimchee Slaw (recipe follows)
1/2 cup crumbled panela cheese
Thinly sliced jalapenos
Fresh cilantro sprigs, for garnish
Toasted sesame seeds, for garnish

Bulgogi Marinade

1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1/4 cup grated fresh pear
a pinch red pepper flakes
4 teaspoons soy sauce
4 teaspoons apple juice
4 teaspoons brown sugar
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/2 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Whisk together all of the ingredients. Refrigerate.

Note: To use as a dipping sauce, bring the marinade to a simmer, then refrigerate.

Quick Kimchee Slaw

1 1/2 cups shredded Napa cabbage
1 small carrot, shredded
2 green onions, thinly sliced
1/2 teaspoon red pepper flakes
1 small clove garlic, minced
1 teaspoon kosher salt
2 tablespoons rice wine vinegar

Combine the cabbage, carrots, onions, pepper flakes, garlic, and salt. Mix well; refrigerate for an hour.  Squeeze out juices and put the kimchee in a clean bowl. Stir in the vinegar. Refrigerate until needed.

Note: Can be made up to 1 day in advance


1.  Heat a large skillet over medium high heat; add oil, then mushrooms.  Cook for 2 minutes stirring occasionally until golden; turn.

2.  Add the marinade and simmer until it is reduced to a glaze. Pour the glazed mushrooms into a serving dish.

3.  To serve, top each tortilla with mushrooms, slaw, cheese, cilantro, jalapeño and a sprinkle of sesame seeds and fold in half to eat.

Nutrition Facts

Calories: 140; Total Fat: 2.5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 660mg; Protein: 9g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Foodservice portion

Mushroom Breakfast Burrito

Start the morning with flavor: savory sautéed mushrooms, a creamy pile of light yellow egg fluff, beans and mashed avocado wrapped up in a whole wheat tortilla.

Yield: 4

Serving Size: 1 tortilla with 1 egg and 1 cup of vegetables

Preparation time: 10 minutes

Cooking time: 32 minutes


2 cups cherry tomatoes
4 tablespoons olive oil
2 tablespoons unsalted butter
2 cups white button mushrooms, quartered
2 cups Swiss brown mushrooms, quartered
2 garlic cloves, finely chopped
½ bunch flat leaf parsley, finely chopped
8 oz. canned kidney beans, drained
¼ teaspoon ground chilli powder
4 eggs
4 wholewheat tortillas
sour cream and mashed avocado, to serve


Preheat the oven to 180C/350F. Slice the cherry tomatoes in half and place, cut side up, on a baking tray lined with non-stick paper. Drizzle with one tablespoon of olive oil and bake on the top shelf for 20 minutes until softened and starting to brown at the edges. Set aside.

Make the mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt one tablespoon of butter and two tablespoons of olive oil. Add the mushrooms and cook for 5 minutes, stirring occasionally until tender. Add the garlic and parsley and cook for 2 minutes more until fragrant. Season with salt and pepper, then set aside in a bowl and keep warm.

Make the salsa: Place the kidney beans and chilli powder into a small saucepan over medium heat. Stir until warmed through then add the cherry tomatoes and gently stir to combine. Set aside and keep warm.

Make the scrambled eggs: Wipe out the frying pan or skillet and melt the remaining tablespoon of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and pepper and then pour into the pan and cook for 2 minutes or until done to your liking.

Assemble to serve: Place tortillas on serving plates. Top with some scrambled egg, then salsa, then mushrooms. Serve with sour cream and avocado on the side.

Nutrition Facts

Calories: 470; Total Fat: 28g; Saturated Fat: 8g; Cholesterol: 200mg; Sodium: 520mg; Protein: 19g; Total Carbohydrate: 40g; Dietary Fiber: 10g

Portabella Tostada with Avocado Crema and Tomato Salsa

Tasty grilled portabella tostadas are topped with fresh salsa and creamy avocado for a light and luscious Mexican meal.

Yields: 4

Serving Size: 2 prepared tostadas



1 ripe Hass avocado, diced
½ cup sour cream
2 tablespoons fresh lime juice
Kosher salt

1 cup finely chopped ripe tomato
¼ cup thinly sliced red onion
1 small jalapeño chile pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon red wine vinegar

4 large portabella mushrooms, stems and gills removed
1 large red onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
2 tablespoons prepared fajita seasoning
2 large bell peppers, 1 red and 1 yellow, each cut into 4 planks
8 flour tortillas (8 inches)
2 cups grated Monterey Jack cheese


In a food processor blend the crema ingredients until smooth. Season with salt. Cover and refrigerate until ready to serve.

In a medium bowl mix all of the salsa ingredients and season with salt. Set aside at room temperature.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Generously brush the mushroom caps and onion slices with oil and season evenly with the fajita seasoning.

Brush the cooking grates clean. Grill the mushrooms, onion, and peppers over direct medium heat, with the lid closed as much as possible, until browned and tender, turning occasionally. The mushrooms will take 12 to 15 minutes, the onion will take 8 to 10 minutes, and the bell pepper will take 6 to 8 minutes. If necessary, to prevent the mushrooms from drying out, occasionally brush them with a bit more oil. Remove the vegetables from the grill and scrape off any blackened areas of the peppers. Cut the vegetables into thin strips.

Grill the tortillas on one side over direct medium heat, with the lid open, just until warm, 10 to 20 seconds. Turn them over, top each one with ¼ cup of the cheese, and grill just until the cheese melts. Remove from the grill and assemble the tostados with the grilled vegetables, salsa, and crema.

Grilled Mushroom Asada (Foodservice portion)

Fill up on Latin flavor with hearty grilled portabella mushrooms accompanied by warm corn tortillas and cool, tangy guacamole.

Yields 24 servings

Serving Size: 1 grilled portabella cap with 2 corn tortillas and 1 tbsp guacamole


¾ cup finely minced garlic
6 serrano peppers, seeded, finely minced
3 cups lime juice
3 cups apple cider vinegar
6 tablespoons ground cumin
¼ cup chili powder
6 cups roughly chopped fresh cilantro
6 cups canola oil
Freshly ground black pepper
24 portabella mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
Corn tortillas, warm


In a large container, mix together the garlic, serranos, lime juice, vinegar, cumin, chili powder, cilantro, and oil. Season with salt and pepper. Lay the mushrooms in a single layer in hotel pans. Pour the marinade over them and marinate for 25 minutes, turning halfway through.

Preheat a grill on medium and oil the grates. Remove the mushrooms from the marinade and grill them cap-side down for 3 to 4 minutes. Flip and grill until just tender, another 3 to 4 minutes. Baste with remaining marinade, if desired.

Let the mushrooms rest, then slice them ¼ inch thick. Keep warm or refrigerate until needed.

For each serving, to order: Plate 1 sliced portobello and garnish with pico de gallo, guacamole, and warm tortillas.

Nutritional Facts

Calories: 360; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 5mg; Sodium: 490mg; Protein: 9g; Carbohydrates: 40g; Dietary Fiber: 8g

Mushroom and Vegetable Enchiladas

Yields 24 Servings


Pico de Gallo (makes about 8 oz.)
2 oz. red onion, cut into ½-inch dice
6 oz. Roma tomatoes, cut into ½-inch dice
2 tablespoons chopped fresh cilantro
¼ oz. minced serrano pepper
Ground black pepper
¼ teaspoon lime juice

Chipotle Cream Sauce (makes about 48 oz.)
48 oz. béchamel sauce
3 oz. chipotle concentrate (Minor)

Enchiladas (makes 24 enchiladas)
3 tablespoons canola oil
12 oz. sliced onion
2 tablespoons minced garlic
15 oz. sliced white button mushrooms
15 oz. zucchini, sliced into half moons
1 tablespoon dried oregano
¾ teaspoon ground coriander
¾ teaspoon salt
½ teaspoon ground black pepper
12 oz. New Mexico green chiles, chopped
1 ½ lbs. shredded Monterey Jack cheese, divided
24 (6-inch) corn tortillas
¾ oz. chopped fresh cilantro


To make the pico de gallo: Combine the onion, tomatoes, cilantro, serranos, salt, pepper, and lime juice. Refrigerate until needed.

To make the chipotle cream sauce: Warm the béchamel and whisk in the chipotle concentrate. Hold warm for service.

To make the enchiladas: Heat the oil in a large sauté pan. Saute the onions and garlic for 1 minute, then add the mushrooms, zucchini, oregano, and coriander and stir until just hot through (2 to 3 minutes). Remove from the heat and add salt and pepper. Pour into a hotel pan and allow to cool to room temperature. Once cooled, stir in the green chiles and 12 oz. of the cheese.

Dip the tortillas in a hot fryer for 10-15 seconds to soften and set them aside on a sheet pan with a screen to drain. Top each tortilla with 2 ½ oz. mushroom filling and roll it up. Place the enchiladas seam-side down in two rows in an oiled 200 pan.

Pour the chipotle cream sauce over the enchiladas and cover tightly with foil. Bake in a 350-degree oven until the enchiladas reach an internal temperature of 165 degrees. Remove the foil and cook until the cheese is well melted. Garnish with the pico de gallo and cilantro. Serve 1 enchilada per portion.

Mushroom Chilaquiles (Foodservice Portion)

Why leave home for brunch? Cook a dish like a professional chef with this vegetarian chilaquiles recipe.

Yields 24 servings

Serving Size: 2 eggs with 1/2 cup vegetables


10 ½ lbs. canned whole tomatoes, drained, liquid reserved
12 chipotles canned in adobo sauce
1 cup vegetable oil, divided
36 oz. thinly sliced white onion, divided
9 cups vegetable stock
3 lbs. tortilla chips
18 oz. thinly sliced button mushrooms
6 oz. thinly sliced bell peppers
12 oz. grated pepper Jack cheese
48 eggs
2 cups sour cream
1 ½ cups finely chopped fresh cilantro


In a large container, combine the tomatoes with 3 cups reserved juice and the chipotles. Blend until smooth.

In a very large, deep pot, heat about half of the oil. Add 1 ½ lbs. of the onion and sauté to brown around the edges. Pour in the tomato puree and simmer until slightly thickened. Stir in the stock and bring the sauce to a boil. Cook until slightly thickened. Season with salt and remove from the heat. Let cool and refrigerate.

In a large sauté pan, heat the remaining oil. Add the mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from the heat. Let cool and refrigerate.

For each serving, to order: In a small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with ¼ cup mushroom mixture and 2 tablespoons cheese. Place the pan in an oven to melt the cheese while you prepare the eggs.

Cook the eggs any style, then plate them. Top with the tomato sauce mixture. Garnish with sour cream, some of the remaining onion and cilantro and serve immediately.

Nutrition Facts

Calories: 740; Total Fat: 48g; Saturated Fat: 15g; Cholesterol: 365mg; Sodium: 1320mg; Protein: 23g; Total Carbohydrate: 54g; Dietary Fiber: 7g

Savory Mushroom Empanadas

Yield: 8 servings


1 package frozen puff pastry, thawed according to package instructions

1 medium onion, thinly sliced

6 ounces shitake mushrooms, coarsely chopped

4 ounces Brie cheese, cut into 1-inch slices

1 tablespoon olive oil

2 tablespoons chardonnay

pinch fresh thyme, finely chopped

sea salt and pepper


In a medium sauté pan, slowly cook onions and olive oil over low heat, stirring infrequently, until onions are golden brown, about 30 minutes. Increase heat to medium low, deglaze pan with wine, and stir in mushrooms and thyme. Cook about 2 minutes more, just until mushrooms have absorbed the liquid. Season with salt and pepper and remove from heat.

Roll the thawed pastry dough out on a floured surface to 1/8-inch thickness. Cut out 5-inch circles (I use a small glass bowl for this). In a small bowl, whisk together the egg and water to make an egg wash. Scoop one tablespoon full of mushroom-onion filling into the center of each pastry circle. Place a slice of Brie on top. Brush the edge with egg wash, fold, and crimp the edges. Place on a parchment-lined baking sheet and brush the tops with the egg wash. Bake for 15 to 18 minutes, until puffed and lightly golden. Let cool slightly before serving.

Mushroom Empanadas

Yield: 6 servings


For empanada dough:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 cup all-vegetable shortening, cold & cut into cubes
1 large egg
1/3 cup ice water
1 tablespoon vinegar

For mushroom filling:
1 tablespoon unsalted butter
1 tablespoon olive oil
2 fat cloves garlic, minced
1/2 small red onion, minced
1/4 cup of fresh thyme, stems removed
1 lb button mushrooms, sliced & roughly chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup of white wine
2 tablespoons of heavy cream
1 cup Asiago cheese, grated
1 large egg, lightly beaten with 1 teaspoon of water


For dough

Combine flours and salt in a large bowl and stir. Add shortening and use your fingers to blend until the mixture resembles coarse crumbs.

In a small bowl, whisk the egg with the ice water and add in the vinegar. Slowly pour into the flour mixture and use a fork to gently incorporate it. Gently knead the dough until it comes together into a ball – two or three times should do it.

Wrap the dough in plastic wrap, flatten it slightly with the palm of your hand, and chill in the fridge for at least 1 hour.

For empanadas

Heat oil and butter in a large skillet over medium heat. Add garlic and onion and saute until soft. Add mushrooms, thyme, salt and pepper and cook until the ingredients start to turn golden and fragrant. Add wine, stirring, until it evaporates. Turn down heat and add cream, stirring until it absorbs into the mixture. Remove from heat and let cool.

Preheat oven to 400F. Roll out dough to 1/8 inch thick on a floured surface. Use a 3 1/2-inch circle cutter to cut out circles of dough. Scraps can be collected, re-rolled and cut into circles.

Place about a teaspoon of the mushroom mixture onto each circle, topping with some cheese, while leaving a half-inch border around the filling. Brush the egg wash on the empty side of the circle and fold dough over to create a semi-circle. Use a fork to press the edges tightly together. Brush the egg wash over the tops of all of the completed empanadas and place on cookie sheets lined with parchment. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Let cool slightly before serving.

Taco Stuffed Mushrooms

Yield: 24 servings


1 pound medium-size fresh white mushrooms

3 tablespoons vegetable oil, divided Salt

1/2 cup sliced green onions (scallions)

1/2 cup crushed nacho-flavored tortilla chips

Pinch ground red pepper

1/2 cup shredded hot-pepper Jack cheese

1/2 cup sliced cherry tomatoes


Preheat oven to 450°F.

Remove stems from mushrooms. On a shallow baking pan place caps stem side up; brush outside surface lightly with 2 tablespoons vegetable oil; set aside. Chop mushroom stems (makes about 2/3 cup).

In a medium skillet heat remaining 1 tablespoon vegetable oil until hot; add mushroom stems. Cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and red pepper. Cook, stirring constantly, until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese.

Using a teaspoon, fill reserved mushroom caps; top each with a tomato slice. Bake until mushrooms are tender and hot, about 10 minutes. Serve hot or warm.