Oral Allergy Syndrome Friendly Gluten Free Red Chile Portobello Enchilada Casserole

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Oral Allergy Syndrome Friendly Gluten Free Red Chile Portobello Enchilada Casserole

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Ingredients

6 servings

For the filling

4 large portobello mushroom caps (about 1 lb total), stems removed
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
1 medium red bell pepper, diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red bell pepper in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red bell pepper, tap it and change its rating to Red.
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 can (15 oz) black beans, drained and rinsed
Ingredient note
Canned black beans are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid black beans, tap it and change its rating to Red.
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt

For the red chile sauce

3 dried guajillo chiles, stems and seeds removed
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked guajillo chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid guajillo chiles, tap it and change its rating to Red.
2 dried ancho chiles, stems and seeds removed
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the dried ancho chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid dried ancho chiles, tap it and change its rating to Red.
2 cups chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
Ingredient note
Canned fire-roasted diced tomatoes are cooked inside the can, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid fire-roasted diced tomatoes, tap it and change its rating to Red.
2 cloves garlic, peeled
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tsp ground cumin
½ tsp dried oregano
½ tsp salt

For the casserole

12 corn tortillas (6-inch)
2 cups shredded monterey jack cheese

For serving

¼ cup fresh cilantro, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup sour cream (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place the portobello caps gill-side up on a rimmed baking sheet and brush both sides with 1 tbsp of the olive oil. Roast for 18–20 minutes, until the caps are tender and have released most of their moisture. Remove from the oven and let cool slightly, then slice into 1/2-inch strips.
2
While the mushrooms roast, make the red chile sauce. Place the guajillo and ancho chiles in a medium saucepan and cover with the chicken broth. Bring to a simmer over medium heat and cook for 8–10 minutes, until the chiles are fully softened and pliable. Transfer the chiles and all of the broth to a blender. Add the fire-roasted tomatoes, peeled garlic, cumin, oregano, and salt. Blend on high until completely smooth, about 1 minute. Set aside.

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