Mushroom and Vegetable Enchiladas Source: Recipe courtesy of the Mushroom Council and Chef Robert Mayberry, University of Texas, Austin Print This Recipe Yield: 24 servings Ingredients & Directions 2 oz. 6 oz. 2 Tbsp. 1/4 oz. 1/4 tsp. 48 oz. 3 oz. 3 Tbsp. 12 oz. 2 Tbsp. 15 oz. 15 oz. 1 Tbsp. 3/4 tsp. 3/4 tsp. 1/2 tsp. 12 oz. 1 1/2 lbs. 24 (6-inch) 3/4 oz. Pico de gallo (makes about 8 oz.) Red onion, cut into 1/2-inch dice Roma tomatoes, cut into 1/2 inch dice ...
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