It’s easy to go meat­less with these bur­ri­tos

The Hamilton Spectator - - FRONT PAGE - SARA MOUL­TON

Mush­room and cheese bur­ri­tos are a de­li­cious veg­e­tar­ian dish hearty enough to sat­isfy even the most diehard car­ni­vore in your fam­ily: a bur­rito stuffed with por­to­bello mush­rooms, chilies and cheese.

It’s per­fect for Meat­less Mon­days and all the in­gre­di­ents are cooked to­gether in a sin­gle, rimmed sheet pan so the cleanup is a snap.

Steak-like por­to­bel­los are the in­gre­di­ent around which this recipe is built. Prep­ping them is a two-step process. First, clean the caps by wip­ing them with a wet paper towel. Sec­ond, use a spoon (a grape­fruit spoon is best,) to scrape out the gills on the un­der­side of the caps.

Wa­tery as they are, mush­rooms none­the­less soak up ad­di­tional liq­uid like a sponge. In this case, the flavour­ings are lime juice, minced gar­lic and cumin.

First in the sheet pan is the poblano. You want to brown it lightly on all sides, which makes it easy to peel off its tough skin. (If you can’t find a poblano, you can re­place it with half a small can of green chilies.) Then the onion, gar­lic and cherry toma­toes are broiled un­til slightly charred and ten­der.

I chose cherry toma­toes be­cause they may be small, but they boast the most tomato-y flavour when the big guys aren’t yet in sea­son. All of these sup­port­ing veg­eta­bles are quickly chopped in a food pro­ces­sor while the mush­rooms take their turn in the oven. The last step is to stir to­gether all the veg­gies and wrap them in the tor­tillas.

Mush­room and Cheese Bur­ri­tos MAKES 6 SERV­INGS

1½ pounds Por­to­bello mush­rooms (about 6 medium to large) 3 ta­ble­spoons fresh lime juice, plus lime wedges for gar­nish 2 tea­spoons ground cumin 3 gar­lic cloves, 2 left un­peeled and 1 minced Kosher salt ¼ cup plus 1 tbsp veg­etable oil plus ex­tra for oil­ing the poblano 1 large poblano (3½-4 ounces) or half a 4½-ounce can green chilies ¾ pound large cherry toma­toes 1 medium onion, sliced ½-inch thick, and the slices sep­a­rated 6 ounces coarsely grated sharp ched­dar cheese Six 8-inch flour tor­tillas 1 firm ripe av­o­cado, cut into cubes ½ cup fresh ci­lantro leaves ½ cup sour cream whisked to­gether with 3 tbsp wa­ter Hot sauce

Start to finish: 1 hour 20 min­utes Place an oven rack in the top third of the oven and pre­heat the broiler. Clean the mush­rooms; re­move and dis­card the stems (or save them for an­other use); scrape out the gills with a spoon and dis­card them. Slice the caps in half and then slice them cross­wise into ½-inch strips.

In a large shal­low bowl whisk to­gether the lime juice, cumin, minced gar­lic and ¼ tea­spoon salt un­til the salt is dis­solved; whisk in ¼ cup of the veg­etable oil. Add the mush­rooms and stir well, mak­ing sure the mari­nade is well dis­trib­uted. Set the mush­rooms aside, stir­ring oc­ca­sion­ally.

On a rimmed sheet lined with foil place the poblano, rubbed with oil, and broil it on the shelf in the top third of the oven, turn­ing it of­ten, un­til it is lightly browned on all sides, six to eight min­utes. Trans­fer it to a bowl, cover the bowl with plas­tic wrap and set it aside while you broil the other veg­eta­bles.

On the sheet pan toss the toma­toes, onion slices and 2 un­peeled gar­lic cloves with the re­main­ing ta­ble­spoon oil and a hefty pinch of salt. Spread the veg­eta­bles out in one layer. Set the pan on the shelf in the top third of the oven and broil the veg­eta­bles, turn­ing them of­ten, un­til the gar­lic is ten­der and the veg­eta­bles are browned around the edges, about 8 to 10 min­utes. Trans­fer the toma­toes and onion to a food pro­ces­sor. Peel the gar­lic and add it to the pro­ces­sor.

Add the mush­rooms to the sheet pan and spread them out in one layer. Broil them, turn­ing sev­eral times, un­til they are golden and ten­der, about eight to 10 min­utes. While the mush­rooms are cook­ing, peel and seed the poblano and coarsely chop it. Add it to the pro­ces­sor; pulse the veg­eta­bles un­til medium-chopped. When the mush­rooms are cooked add the chopped veg­eta­bles to them and stir well. (Note: if you are us­ing the canned chilies in place of the poblano, add them at this point.) Add salt to taste. Re­duce the oven to 350 F.

Arrange the tor­tillas on a cut­ting board, and work­ing with one at a time sprin­kle one-sixth of the cheese in a line from one edge of the tor­tilla to the other just be­low the cen­tre of the tor­tilla, spoon one­sixth of the fill­ing on top of the cheese, spread­ing it evenly and roll up the tor­tilla tightly to en­close the fill­ing. Re­peat with the re­main­ing tor­tillas, cheese and fill­ing.

Arrange the filled tor­tillas, seam side down on the rimmed sheet pan, lined with a fresh piece of foil and bake them on the mid­dle shelf of the oven for eight to 10 min­utes or un­til heated through.

Cut the tor­tillas in half cross­wise and trans­fer two halves to each of six plates. Serve with the av­o­cado, ci­lantro, sour cream, lime wedges, and hot sauce for gar­nish.

Per serv­ing: 483 calo­ries (290 from fat); 32 grams fat (10 g sat­u­rated; 1 g trans fats); 42 mil­ligrams choles­terol; 382 mg sodium; 37 g car­bo­hy­drates; 6 g fi­bre; 8 g sugar; 15 g pro­tein.


This dish is per­fect for Meat­less Mon­days and all the in­gre­di­ents are cooked to­gether in a sin­gle rimmed sheet pan, which means cleanup is a snap.

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