Mushroom Burger Enchiladas Recipes

Steps:

• In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Steps:

• Enchilada Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring, until soft; stir in remaining sauce ingredients; bring to a boil, cover, reduce heat and simmer for 10 minutes.
• Set aside.
• Enchiladas: In a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
• Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
• Bring enchilada sauce to a boil over medium-high heat; then remove from heat; using tongs, dip a tortilla into bubbling sauce for a few seconds to soften, then place in a greased 9x13-inch baking dish; spoon about 1/2 cup of the mushroom mixture down the center of each tortilla and roll to enclose; arrange seam side down; repeat until all tortillas are dipped and rolled; if sauce becomes too thick, thin it with water or wine.
• Pour remaining sauce evenly over enchiladas; bake, covered, in a 375°oven for 20 minutes; uncover and sprinkle with cheese; continue baking, uncovered, for 5 more minutes or until cheese is melted.

Steps:

• 1. To make enchilada sauce: place tomato paste, V8 juice, water, chili powder, red pepper, garlic salt and black pepper in medium saucepan over medium-high heat. 2. Bring to a boil. Reduce heat and simmer 30 minutes. 3. Thaw Morningstar Farms® Mushroom Lover's Burgers according to package directions. Chop. 4. Place Morningstar Farms® Mushroom Lover's Burgers, olive oil and 1/4 cup chopped onion in large skillet. Sauté 1 minute. 5. To assemble enchiladas: place 1/4 cup sauce in bottom of 8x8-inch baking pan. 6. Spread 1/4 cup Morningstar Farms® Mushroom Lover's Burgers and onion mixture, 1 tablespoon enchilada sauce, 1 tablespoon chopped onion and 2 tablespoons cheese in each tortilla shell. 7. Roll each tortilla shell, securing with a toothpick if necessary. Place in baking pan. 8. Top enchiladas with any remaining Morningstar Farms® Mushroom Lover's Burgers and onion mixture, enchilada sauce, chopped onion and cheese. 9. Cover with foil and bake at 350°F for 10 minutes. Remove foil and allow cheese to brown, approximately 5 more minutes.