If you face the challenge of convincing a meat-loving family that a vegetarian entree can satisfy, try this cheesy mushroom filled enchilada recipe. It works for any meal. We show it here as a hearty breakfast.

Makes

Ingredients

• 1 large onion
• 6 cloves garlic
• 1 Tbsp olive oil
• 2 Tbsp water
• 8 ounces each crimini, portobella and oyster mushrooms
• 2 Tbsp chopped parsley
• Salt and pepper to taste
• 2 cups mozzarella or jack cheese
• salsa, pico de gallo and fresh cilantro for garnish

Instructions

1. Chop one large onion and 6 cloves garlic and saute in 1 Tbsp olive oil & 2 Tbsp water until transparent.
2. Finely chop 8 ounces each crimini, portobella and oyster mushrooms. Add to onions with 2 Tbsp chopped parsley and cook until almost dry.
3. Salt and pepper to taste.
4. Grate 2 cups of mozzarella or jack cheese.
5. Preheat oven to 400F. Spray a small skillet with olive oil and heat—one at a time—a package-worth of corn tortillas. Fill each with mushroom filling and cheese. Roll and place in baking dish, seam-side down. Sprinkle all with cheese and heat at 400F until bubbly.
6. Serve with choice of salsa, pico de gallo and fresh cilantro.