Portobello Mushroom Burritos

These are simply incredibly satisfying. My son Joshua and his wife Ashley make these regularly and just rave about how delicious they taste. They have asked me on occasion to post this recipe, so this is for them! Make a big pan of these and enjoy the leftovers too!


A portobello belongs to the crimini family of mushrooms. What separates this from other criminis is its large stature. Portobellos are allowed to grow as large as 4 or more inches in diameter. These mushrooms are commonly marinated, then broiled or baked. A portobello has multiple bright spots when it comes to nutrient value. This makes them a welcome addition to any diet plan. Portobellos have a balance of protein and carbs, and they are low in fat. A 100-gram grilled serving contains just over 3 grams of protein, about 4 1/2 grams of carbs and just over a 1/2 gram of total fat. The recommended intake of protein is 46 grams a day for women and 56 grams a day for men. Both men and women should strive for at least 130 grams of carbs daily. Portobello mushrooms have a moderately high amount of fiber. A 100-gram serving contains just over 2 grams. Fiber is a key substance for controlling cholesterol and blood-sugar levels. It also has a filling effect on the body, which is beneficial for weight maintenance. Portobellos take up a lot of space, but they do not contain many calories. This makes them low energy-density foods. A 100-gram serving contains just under 30 calories. Eating these kinds of foods will spare you calories and help you lose weight. Potassium is an important electrolyte mineral needed for muscle contractions, protein synthesis, nerve function and acid-alkaline balance. Portobello mushrooms have moderate amounts of potassium. A 100-gram serving contains 437 milligrams. The B vitamins help with red blood cell formation, energy production and nervous system function. Portobello mushrooms contain moderate amounts of both niacin and folate. Having portobellos with whole grains, and leafy green vegetables will boost the B vitamin content.



1 red bell pepper, sliced
2 jalapeños, minced
I large onion, sliced
2 cloves garlic, minced
3 to 4 portobello mushrooms, sliced
1/4 t Himalayan sea salt
1 can (16 oz.) black beans, drained
1 cup cooked quinoa
1/2 cup chopped cilantro
1 T ground cumin
1 t ground coriander
Vegan Cheese sauce (recipe follows)
12 to 18 whole wheat tortillas
1 jar (16 oz.) salsa (I use Arriba brand)
Pico de gallo with avocado (recipe follows)

Preheat oven to 400°F. Line a baking sheet or pan with foil and lightly coat with coconut oil. I a large and deep skillet set on medium-high heat, sauté pepper and onion until beginning to brown. Add the garlic, mushrooms and salt and stir constantly for 3 to 5 minutes then remove from heat. Add the beans, quinoa, cilantro, cumin and coriander and stir into the mixture. Place a few tablespoons of the vegetable mixture on each tortilla and add a tablespoon or so of vegan cheese sauce. Fold in the ends of each tortilla and roll the opposite ends together placing seam side down on the foil lined baking sheet. Cover the burritos with the salsa and bake 20 minutes. Serve garnished with the pico de gallo with avocado. ©Janice Moreland http://thekitchentwist.com

Vegan Cheese Sauce

1 cup raw cashews
2 cups water
1 cup nutritional yeast
1/4 cup arrowroot powder
1 T carrot powder
1 t beet powder
1 t paprika
1/2 t turmeric
1/2 t kelp powder
1/2 t Himalayan sea salt
1/4 t freshly ground black pepper
1 can (4 oz.) chopped green chiles

Combine all the ingredients except the green chiles in a blendtec blender and blend until smooth. Pour into a skillet set over medium-low heat, add the green chile peppers and while stirring it will thicken to a nice cheesy consistency. Use in Portobello Mushroom Burritos. ©Janice Moreland http://thekitchentwist.com

Pico de Gallo with Avocado

2 Roma tomatoes, diced small
4 green onions, finely chopped
1 cup finely chopped cilantro
1 avocado, diced
Juice of 1 large lime

Combine all ingredients together in a small bowl. Use to garnish the Portobello Mushroom Burritos. ©Janice Moreland http://thekitchentwist.com

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1 comment

  1. Made these today for lunch. They were excellent! Great recipe. However I did cheat and used real cheese instead of the vegan cheese.

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