Sauté shiitake mushrooms for 3 minutes in 2 tablespoons of butter until browned. Spray non-stick pan with cooking spray once. Heat pan on high and warm 4 tortillas for 15 seconds per side, careful not to burn. Set aside.
20 Large Shrimp (peeled and deveined; tails removed) 9.4-ounce bottle of Hoisin Glaze (Kikkoman brand preferred)
Heat grill pan. Spray with cooking spray. Baste shrimp with hoisin sauce and grill 2 to 3 minutes, flip and baste again for 2 to 3 minutes, until cooked. Let cool, then chop into bite sized pieces.
1 bunch Scallions (chopped) crushed Peanuts for garnish Cilantro for garnish (chopped)
Place a tortilla on cutting board, add 1/2 cup of cooked quinoa, grilled chopped shrimp, caramelized onions, mushrooms and scallions. Roll and tuck ends in, burrito style. Place on cookie sheet sprayed with cooking spray and repeat with remaining 3 tortillas. Brush tops and sides of enchiladas with hoisin sauce. Broil for 1 minute. Cut in half on bias. Garnish with crushed peanuts and cilantro. Serve with salsa.
Helpful Tip: 1. You can substitute the shrimp for chicken, steak or other meats. Or, omit the meat for a vegetarian option.